Swordfish Rolls

Name: Swordfish Rolls (Involtini di Pesce Spada)
Yield: Serves 4
Cuisine: Italian
Ingredients: Salt and Freshly ground black pepper; Salt and Freshly ground black pepper; Juice of 1 lemon; 15 g (½ oz) butter, cut into 8 small strips; 25 g (1 oz) Parmesan cheese, cut into very small cubes; 6 tablespoons olive oil; 75 g (3 oz) stale bread; 8 slices of swordfish (preferably cut from the belly), about 5 mm (½ in) thick; 2 tablespoons chopped fresh parsley; 1 tablespoon salted capers, soaked in water for 10 minutes, then drained and finely chopped; 50 g (2 oz) provola cheese, cut into very small cubes

Involtini di Pesce Spada

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio's Southern Italian Feast

By Antonio Carluccio

Published 1998

About

No one knows who invented this recipe, although both Sicilians and Calabrians claim the rights to it. It doesn’t matter to us; we can just enjoy this simple dish.

Ingredients

75 g (3 oz) stale bread
6 tablespoons olive oil

Europe
Italy
Fish course
Pescatarian
Mediterranean

Method

To make the filling, crumble the bread into a bowl, add 1 tablespoon of the oil and 1 tablespoon of water and mix together with your hands to loosen the bread. Then add the cheeses, capers, half the parsley and some salt and pepper. Mix together to form a soft dough.

Put the swordfish slices on a work surface and place a piece of the filling rolled into a sausage shape