Involtini di pesce spada

Involtini di pesce spada

Rolled swordfish

By
From
Spring in Sicily
Serves
6
Photographer
Simon Griffiths

Ingredients

Quantity Ingredient
12 very thin, small slices of swordfish, each around 12 cm square
10 fresh bay leaves
2 tablespoons virgin olive oil
1 organic lemon, juiced
salt flakes

Stuffing

Quantity Ingredient
2-3 tablespoons virgin olive oil
1 spanish onion, finely sliced
2 garlic cloves, crushed
12 anchovy fillets
1 small red chilli, finely sliced
1 bunch flat-leaf parsley, finely chopped
3 tablespoons fresh breadcrumbs
1 tablespoon currants
2 tablespoons pine nuts, lightly toasted
salt and pepper

Method

  1. Preheat the oven to 180ºC. To make the stuffing, heat the olive oil in a frying pan, then add the onion, garlic, anchovies, chilli and parsley and fry gently for a few minutes. Add the rest of the ingredients and mix well, then remove from the heat.
  2. Put a tablespoon of stuffing on each slice of swordfish. Roll it up very tightly and secure with a toothpick.
  3. Butter a baking dish just large enough to fit the involtini, and arrange them side by side, tucking in a bay leaf here and there between them. Drizzle on the olive oil and bake for 20 minutes. Pour on the lemon juice and season with salt flakes just before serving warm or at room temperature.

Variation

  • You can also spear the involtini on a skewer, brush them with a little olive oil and cook them on a grill or barbecue.
Tags:
Spring in Sicily
Manuela
Darling
Gansser
Sicilian
Sicily
Italy
Italian
Mediterranean
European
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