350g sword fish cut into very thin slices
20g of pecorino cheese
70g of provolone cheese
Salt and pepper
In a bowl mix the bread crumbsd, the pecorino the lemon zest, the parsley , the capers, and the provolone cut in small cubes, salt and pepper. Add oil just enough to obtain a soft but grainy dough.
Put on each slice of swordfish a little filling and fold the long sides inward, then roll it up on itself from the short side until it forms a well-closed . Put the roll into a wooden stick and proceed with all the rolls. Pass the skewers in extra virgin olive oil and then in a little breadcrumbs .
You can bake( 180 c ) or grill