SWORDFISH ROLLS

SERVE 4

350g  sword fish  cut into very thin slices

15 capers

Chopped parsley

20g of pecorino cheese

70g of provolone  cheese

Lemon zest

Oil

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

 

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