Italian cuisine · Fish & Seafood

Involtini di Pesce Spada

Thin swordfish rolls with a breadcrumb-caciocavallo filling, briefly grilled on skewers with bay leaves.

Ingredients · for 4 servings

• 700 g swordfish fillet
• 120 g breadcrumbs
• 100 g caciocavallo (or pecorino)
• 2 tbsp pine nuts
• 2 tbsp raisins
• 1 organic lemon
• 12 bay leaves
• 1 onion
• 1/2 bunch flat-leaf parsley
• 6 tbsp olive oil
• Salt, pepper

Instructions

1. Cut the swordfish fillet into twelve thin slices, flatten to about 3 mm between two layers of cling film, and season lightly with salt; soak the raisins in warm water for 10 min.
2. Toast the breadcrumbs in 2 tbsp olive oil for 3 min. until golden brown, then mix with the grated caciocavallo, pine nuts, squeezed-out raisins, chopped parsley, lemon zest and pepper.
3. Bind the mixture with 2 tbsp olive oil and 2 tbsp water into a moldable filling, and place 1 heaped tsp on each fish slice.
4. Roll the slices up tightly and thread onto four skewers alternating with onion quarters and bay leaves, then brush all over with the remaining olive oil.
5. Grill the skewers on the hot grill or in a grill pan for 2–3 min. per side, 8–10 min. total, until the crumbs are toasted crisp and the cheese oozes from the edges.
6. Let the involtini rest for 2 min. and serve immediately on a warmed platter, sprinkled with lemon wedges and the remaining crumbs.