INVOLTINI DI PESCE SPADA (SWORDFISH ROLLS)
Time 30m
Yield Serves 4-6
Number Of Ingredients 13
Steps:
- Lay out the swordfish slices on a cutting board or other flat surface, seasoning them generously on both sides.
- In a bowl, mixed the breadcrumbs with the minced garlic, raisins, pine nuts, minced parsley salt and pepper. (NB: If the raisins are very large, you may want to give them a rough chop.) Mix in the olive oil, bit by bit, until the mixture is well moistened and takes on the texture of wet sand. Taste and adjust for seasoning. The mixture should be very savory.
- Lay out the filling on top of the swordfish slices. then roll up the slices starting from the narrower end.
- You can cook the swordfish rolls one of two ways:
- Lay the resulting rolls in a baking dish large enough to just fit them snugly, as pictured above. Season the top of the rolls with salt and any remaining filling mixture. If you've used up all the filling, sprinkle with more breadcrumbs. Drizzle everything with olive oil.
- Set the baking dish in a hot (200C/400F) oven with the convection function turned on if it has it. Bake for 10-15 minutes, until the rolls are cooked through. The top should be nicely browned, but if not you can run the dish under the broiler for a minute or two.
- Place the rolls on skewers (if you want, inter splicing fresh bay leaves between them). Roll the skewers in the remaining filling (or additional breadcrumbs) and drizzle them on both sides with olive oil. Grill the skewers over hot coals for about 5 minutes per side.
- In either case, let the dish cool for a few minutes before serving, with a wedge of lemon and possibly a simply dressed green salad.
INVOLTINI DI PESCE SPADA - SWORDFISH ROLLS
Delicious and simple Fish Rolls from Italy. After trimming your swordfish, you should make sure you have at least 8 ounces of trimmings for your filling.
Provided by love4culinary
Categories Onions
Time 1h5m
Yield 3 serving(s)
Number Of Ingredients 16
Steps:
- Heat 1 1/2 Tablespoons olive oil in a pan, and brown the onion, garlic, and trimmings from your swordfish.
- After browned, add parsley, basil, breadcrumbs an capers.
- Cook for approximately 2-3 minutes and remove from heat to cool.
- After it has cooled slightly, run the mixture through a food mill.
- Combine diced Provolone piccante and beaten eggs with the breadcrumb/onion mixture.
- Take out your very thinly sliced swordfish and flatten slightly with a mallet.
- Then take your filling and place a nice sized spoonful pf mix in the middle of your flat fillets.
- Roll up the fillets and hold it closed with a toothpick.
- Saute rolls in a bit of olive oil until cooked through.
- While rolls are cooking, prepare sauce.
- Add lemon juice to a non-reactive bowl, and start whipping it vigorously adding your olive oil very slowly in a steady stream until you acheive a superior emulsion.
- Finish off with garlic oregano and tomato.
- Spoon a nice amount of sauce onto your plate, and place rolls on top of sauce.
- Serve.
Nutrition Facts : Calories 987.5, Fat 62.4, SaturatedFat 14.8, Cholesterol 278.4, Sodium 871.5, Carbohydrate 27.8, Fiber 2.3, Sugar 4.2, Protein 75.9
More about "involtini di pesce spada swordfish rolls recipes"
SICILIAN SWORDFISH ROLLS (INVOLTINI DI PESCE SPADA)
From sunset.com
- Trim skin from swordfish steaks. Slice them horizontally into thin slices (no thicker than 1/2 in.). Place each slice in a gallon-size resealable plastic bag and, using flat side of a mallet or the underside of a small skillet, pound until about 1/4 in. thick. Repeat with remaining slices. Season fish lightly with about 1/2 tsp. salt, stack on a plate, and chill.
- In a small bowl, combine 1/2 cup panko, the currants, pine nuts, capers, lemon zest, 1 1/2 tbsp. parsley, 1/4 tsp. salt, the chile flakes, and 3 tbsp. oil.
- Cut swordfish slices into pieces 3 to 4 in. wide. Set out on a work surface and brush tops with some oil, then turn slices over. Working with one slice at a time, sprinkle with 1 to 1 1/2 tbsp. panko filling. Roll up slice, tucking in sides if they're raggedy to make a neat package (some filling will fall out; don't worry about this). Skewer roll closed with toothpicks, pointing them in the same direction so the fish will be easier to turn in the pan. Repeat with remaining fish and filling.
- Spread remaining 3/4 cup panko on a plate. Coat each roll with panko, pressing gently so crumbs adhere.
INVOLTINI DI PESCE SPADA – SWORDFISH ROLLS - MAGGIES-RECIPES.COM
From maggies-recipes.com
INVOLTINI DI PESCE SPADA (SWORDFISH ROLLS) - APRON AND SNEAKERS
From apronandsneakers.com
INVOLTINI DI PESCE SPADA - THE ITALIAN CHEF
From italianchef.com
INVOLTINI DI PESCE SPADA | SWORDFISH ROLLS
From nasuki.guru
SICILIAN SWORDFISH ROLLS, THE RECIPE FOR A SUPER TASTY SECOND COURSE
From sicilyaddict.it
SICILIAN SWORDFISH ROLLS | INVOLTINI DI PESCE SPADA SICILIANI
From sicilianfoodculture.com
INVOLTINI DI PESCE SPADA (SWORDFISH ROLLS) - FOOD STORIES TRAVEL
From foodstoriestravel.com
GRILLED SWORDFISH ROLLS – INVOLTINI DI PESCE SPADA
From asicilianpeasantstable.com
SICILIAN SWORDFISH ROLLS: THE RECIPE FOR A SIMPLE AND
From cookist.com
INVOLTINI DI PESCE SPADA RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
INVOLTINI DI PESCE SPADA (SICILIAN SWORDFISH ROLLS)
From florafoods.com
SICILIAN SWORDFISH ROLLS - INVOLTINI DI PESCE SPADA
From bonafurtuna.com
SWORDFISH ROLLS (INVOLTINI DI PESCE SPADA) | COOKING IN SICILY
From cookinginsicily.co.uk
INVOLTINI DI PESCE SPADA SWORDFISH ROLLS RECIPES
From tfrecipes.com
INVOLTINI DI PESCE SPADA (SWORDFISH ROLLS) - ITALYABROAD.COM
From italyabroad.com
STUFFED SWORDFISH ROLLS (INVOLTINI DI PESCE SPADA)
From yummly.com
INVOLTINI DI PESCE SPADA (SICILIAN SWORDFISH ROLLS)
From ouritaliantable.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love