Swordfish rolls
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Swordfish rolls

Swordfish rolls:

Sicilian stuffed swordfish rolls one of the best fish main courses I've ever tasted. The rolls are prepared in a short time and require a rather short cooking, preferably expressed. They are quite light, but at the same time very nutritious. The ingredients needed to prepare the swordfish rolls are simple and always available, so they are the ideal second course to prepare on any occasion, excellent for a relatively simple lunch like that of every day, but refined enough to be inserted in a important menu. In Sicily they are a cornerstone of traditional cuisine, and each city has its own recipe characterized by the presence or absence of some ingredients or by the cooking method. The recipe that I propose is the one, let's say basic, used throughout the Sicilian territory, which includes a stuffing of stale bread flavored with capers, olives, parsley and a light grated "Ragusano" a typical Sicilian cheese produced with cow's milk, with an aromatic and sweet taste, which becomes slightly spicy when it is more seasoned. But we can replace it with well seasoned grated Parmesan. In the richer versions, where the influence of Arab cuisine is more marked, these delicious Sicilian swordfish rolls are enriched with pine nuts and raisins and in some places even with orange juice.
As for cooking, we can roast them directly on the plate or grill and then season them candidly with a drizzle of oil, strictly extra virgin olive oil, or more simply we can cook them in the oven. In this case I recommend sprinkling them with a little of the panura used to stuff them, in order to create a nice golden crust. Cooking must be very fast, so as not to dry the rolls too much, which would otherwise lose their succulence, and in this regard it would be better to use the grill mode as well. Baking is also very convenient, because it “saves” us from smoking the whole house, and we can make it a few minutes before serving the rolls, very useful especially if we have guests.

Swordfish rolls

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