- Swordfish -10 slices of approx. 120 gr each
- 100gr breadcrumbs
- 60gr onion
- 40gr raisin
- 30gr pecorino
- 30gr pine nuts
- 1 spoon capers
- 2 garlic cloves
- 2 lemons
- 10 basil leaves
- Extra virgin olive oil
- Salte & pepper
Soak the raisin in warm water to revive it.
Cut the skin off the swordfish and beat 8 slices. Finely mince the remaining 2 slices and put them aside.
Warm the onion in a pan with the oil. Add the minced swordfish and then all the other ingredients for the stuffing: raisin, basil, garlic, capers, parsley, pine nuts, lemon zest and breadcrumbs. Let it sauté until the mix is dry. Add salt, pepper and Pecorino cheese.
Season the swordfish slices with salt and pepper and add a spoon of stuffing.
Create a roll and wrap it from the short side. Tighten the rolls well and secure them with a toothpick.
Cover the rolls with breadcrumbs and put them on a greased oven dish.
Drizzle some oil, sprinkle with a pinch of salt and cook the rolls in the oven: 10/12 minutes in grill mode. Serve your rolls!