That of Sicilian swordfish rolls is a traditional recipe that never goes out of style. A delicious second course that goes well with any fish-based menu and lends itself to making any meal a unique experience.
Merit, in addition to the fresh fish, also of its filling. There are many variants of the recipe for swordfish rolls (one is the one proposed by the " Masseria Sciarra "). We, here, give you one of the most classic whose filling will win you over.
The recipe for swordfish rolls Messina style
This is certainly one of the most popular and widespread versions. The ingredients are few and common, but from their combination - as often happens - you get an unsurpassed taste. The sweet touch of raisins and the crunchy note of pine nuts do the rest. (Ps. If you like the combination, try this broccoli sauce by Chef Natale Giunta , which is the same as the base, among other things, for pasta with broccoli arriminati ).
Ingredients of rolls with raisins and pine nuts
- 12 thin slices of swordfish
- About 100 g of breadcrumbs
- 1 clove of garlic
- 2 tablespoons of raisins
- 2 tablespoons of pine nuts
- 3 tablespoons of grated pecorino
- 1 bunch of fresh parsley
- 1 lemon
- some bay leaves
- extra virgin olive oil to taste
- salt and pepper
Preparation in 7 steps
- Toast most of the breadcrumbs in a pan together with a couple of tablespoons of oil until it becomes lightly golden.
- Transfer it to a bowl and add the grated pecorino cheese, the finely minced garlic clove, the minced fresh parsley, the pine nuts, the raisins and a little lemon juice.
- Complete with salt and pepper and mix well. Add more oil to make the breadcrumbs moist.
- Transfer the swordfish slices to a cutting board and fill them with a generous spoonful of the mixture. Roll up well creating the rolls.
- Now moisten them with oil and sprinkle them with the remaining breadcrumbs.
- Finally, create skewers of three rolls each as you like, to be interspersed with bay leaves and lemon slices.
- Cook them on the grill or in the oven at 200°C for about 20 minutes.
Swordfish rolls, the variants
As anticipated, there are many variations to try, and each one would be worthy of note. Of all of them, however, we suggest you give the following a chance.
Sicilian swordfish rolls with pistachios
This version calls for the addition of chopped pistachios to the filling of the rolls. The recipe remains almost identical, but you can avoid adding pine nuts, for an even more "Sicilian" result (as long as you use Bronte! ).
Sicilian swordfish rolls with salmoriglio sauce
The salmoriglio sauce is the condiment that often completes this dish in Sicily (as well as many meat dishes). To prepare it, mix half a glass of oil and half a glass of hot water. Add some minced parsley, a clove of minced garlic, lemon juice, oregano and complete with salt and pepper. Mix vigorously and pour over the rolls. Enjoy them hot.
Photo Credit | Grimmo's photos