The Sicilian Swordfish Rolls are a typical dish of the Sicilian tradition and come in particular from Catania and the surrounding areas.
The swordfish rolls are a very rich and tasty second course that is made with slices of stuffed swordfish with breadcrumbs, olives and capers. The result is a very tasty and delicious dish, to amaze its guests for special occasions or simply to consume something different from the usual.
An increasingly popular dish and as such there are many versions, which include the use of cheese or dried fruit.
- 4 slices of swordfish
- Laurel, to taste
- 6 cherry tomatoes
- 2 tbsp Parmigiano Reggiano
- ¼ cup breadcrumbs
- Extra virgin olive oil, to taste
- Salt, to taste
- Pepper, to taste
- 1 clove of garlic
- parsley, to taste
- 20 g of salted capers
For the preparation of swordfish rolls, you must use very thin slices of swordfish so that they can easily cook in the oven, avoiding the risk of remaining still raw inside.
Wash them under cold running water and dry them with a sheet of absorbent paper; take care to do not to break them during this phase. Remove the outer peel of each slice and place it on the work surface to proceed with the filling.
Once you have done this, prepare the seasoning. Take the capers, wash and cut them into very small pieces or leave them whole if you like to warn them inside the dish. Do the same with the clove of garlic, peel it and chop it finely chopped using a knife or left whole. Chop the parsley very finely.
Then move on the fires and fry the garlic in extra virgin olive oil, add the capers and tomato paste and let go for a few minutes. Then add the breadcrumbs and let the cooking continue until it is perfectly golden. At this point, remove the seasoning from the pan and put it to cool. When it is cool, add the parsley and the grated Parmesan cheese. Season with salt and pepper.
Using a spoon, add a handful of seasoning inside the slices of swordfish, trying not to overdo the quantities.
Now proceed with the most delicate part of the preparation of swordfish rolls, that is the real realization of the rolls. First fold the side edges so as to seal them and do not let the stuffing out and then, very gently, go to roll the slice of swordfish and stop the ends with a toothpick. In this way the filling will remain inside the swordfish rolls and you will not see it ending up on your work surface.
At this point the swordfish rolls are ready so place them on a baking dish, previously greased with extra virgin olive oil. You can insert the various swordfish rolls inside a skewer stick and alternate the bay leaves and tomatoes to give your swordfish rolls a taste and an even more intense and good smell.
If you want to make the swordfish rolls even tastier pass them to oil and breadcrumbs. In this way, once in the oven, you will create a very delicious gratin.
At this point, place your swordfish rolls in the oven at 350°F for about 10 minutes. Obviously, these cooking times refer to very thin slices of swordfish, as previously mentioned.
Store swordfish rolls in the refrigerator for a maximum of one day covered with cling film or closed in an airtight container.