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