Involtini di pesce spada
Swordfish is not the tastiest dish and involtini di pesce spada is probably the best it gets. As a main dish. The subtle taste of the fish contrasts wonderfully with the savoury filling.
- Prep Time 20 Minutes
- Cook Time 20 Minutes
- Total Time 40 Minutes
- Serves 4 People
- Calories 400 kcal
Ingredients
- 1 kilogram of swordfish, or eight slices
- 200 grams of bread
- 100 grams grated cheese
- 150 grams of breadcrumbs
- 1 spoon of capers
- 50 grams pine nuts
- 30 grams of raisins
- 2 cloves of garlic
- Oregano
- Breadcrumb
- 1 lemon
- Salt and pepper, olive oil
Instructions
- Leave the raisin soaking in tepid water for 15 minutes
- Toast the pine nuts in pan
- Gather the bread, capers and garlic in a blender
- Mix and add cheese, seasoning and oregano
- Mix and add cheese, seasoning and oregano
- Add the pine nuts, raisins and the juice of one lemon
- Mix all ingredients thoroughly
- Cut each slice in two, in a triangle
- Put one spoon of the mixture on a slice of swordfish
- Roll the involtino di pesce spada up
- Pass the roll in oil and then in breadcrumbs
- Skewer the rolls, separating them with a slice of onion
- Bake for about 6 minutes at 190 degrees
Notes
Involtini di pesce spada are spectacular. And easy to prepare. Make sure the slices are thin. The filling does not need to cook.The cheese used in this recipe is caciocavallo. Alternatives are pecorino or other seasoned hard cheeses.Use capers conserved in salt. The brined ones tend to be too present, taste-wise. Do not forget to desalt them.Orange juice is a valid alternative for lemon juice. Or make it half half. If the bread is very dry, let it soak in milk, then squeeze.We drank a white Etna wine with these involtini di pescespada. Etna Doc carricante by Travaglianti.
