Involtini Di Pesce Spada - Swordfish Rolls |
|
 |
Prep Time: 40 Minutes Cook Time: 25 Minutes |
Ready In: 65 Minutes Servings: 3 |
|
Delicious and simple Fish Rolls from Italy. After trimming your swordfish, you should make sure you have at least 8 ounces of trimmings for your filling. Ingredients:
2 lbs swordfish fillets, very thinly sliced and trimmed (trimmings reserved) |
1 medium onion, chopped |
2 garlic cloves, chopped |
olive oil |
2 tablespoons chopped fresh parsley |
2 tablespoons chopped fresh basil |
1 tablespoon capers |
3 ounces provolone cheese, piccante. diced |
3 ounces breadcrumbs, homemade preferred |
2 large eggs |
salt and pepper |
1 ounce fresh lemon juice |
2 garlic cloves |
4 ounces olive oil |
1 teaspoon oregano |
2 teaspoons crushed tomatoes |
Directions:
1. Heat 1 1/2 Tablespoons olive oil in a pan, and brown the onion, garlic, and trimmings from your swordfish.
2. After browned, add parsley, basil, breadcrumbs an capers.
3. Cook for approximately 2-3 minutes and remove from heat to cool.
4. After it has cooled slightly, run the mixture through a food mill.
5. Combine diced Provolone piccante and beaten eggs with the breadcrumb/onion mixture.
6. Take out your very thinly sliced swordfish and flatten slightly with a mallet.
7. Then take your filling and place a nice sized spoonful pf mix in the middle of your flat fillets.
8. Roll up the fillets and hold it closed with a toothpick.
9. Saute rolls in a bit of olive oil until cooked through.
10. While rolls are cooking, prepare sauce.
11. Add lemon juice to a non-reactive bowl, and start whipping it vigorously adding your olive oil very slowly in a steady stream until you acheive a superior emulsion.
12. Finish off with garlic oregano and tomato.
13. Spoon a nice amount of sauce onto your plate, and place rolls on top of sauce.
14. Serve.
|
|