- 4 slices swordfish total 600 grams
- olive oil
- 1 clove garlic
- 25 g raisins
- 25 g pine nuts
- 2 anchovies
- 4 tablespoons bread crumbs
- 2 tablespoons grated pecorino cheese
- 1 egg
- 1 tablespoon tomato sauce
- 1/2 glass dry white wine
- 25 g capers
- 25 g sliced green olives
Flatten the swordfish between sheets of plastic wrap.
Cut into rectangles.
Chop the swordfish trimmings.
Heat a tablespoon of olive oil and cook the swordfish trimmings together
with the garlic and parsley.
Add the raisins, pine nuts, a handfull of breadcrumbs, Pecorino cheese,
tomato sauce and bind together with the beaten egg.
Use this stuffing to fill the four slices, roll and secure with toothpicks.
Roll in flour, shaking off the excess.
Cook in hot olive oil until golden on all sides.
Add the wine, capers and green olives and a portion of picchi-pacchiu salsa
( see recipe ) and cook over low heat for a further 10
Source: La Cucina Siciliana Nobile e Popolare
Keywords: seafood, italian