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Swordfish Rolls
Swordfish Rolls
(Involtini di Pesce Spada)
 
 
Ingredients:
 
2 lbs swordfish, very thinly sliced and trimmed
1 onion, chopped
1 clove garlic, chopped
Extra virgin olive oil
Parsley, chopped
Basil, chopped
1 tbs capers
3 oz Provolone cheese (piccante or spicy)
3 oz breadcrumbs
2 eggs
Salt and pepper
 
Directions:
 
Chop and brown the onion, garlic and bits of the swordfish trimmings in 1 tbs olive oil.
 
Add the parsley, basil, breadcrumbs and capers.
 
Cook for 2 minutes and then remove from heat, cool and pass through a food mill.
 
Combine the diced Provolone cheese and the eggs with the mixture.
 
Add salt and pepper to taste and work into smooth filling.
 
Flatten the swordfish fillets slightly with a mallet and place a spoonful of filling in the middle.
 
Roll up the fillets and close with toothpicks.
 
Cook the swordfish rolls either broiled or sautéed in olive oil. Serve with salmoriglio sauce.
 
Note: The swordfish trimmings should weigh no less than 8 oz.

That's it!
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