Involtini di pesce spada – baked swordfish rolls
- Antipasto
- 4
- 40 minutes
This stunning Sicilian involtini recipe, also known as braciole, is made with swordfish slices coated in caper and garlic-flavoured breadcrumbs. These are rolled around nuggets of provolone cheese which gives a decadent, oozing finish once cooked.
These swordfish rolls, originally from Messina in the North-Eastern corner of Sicily, are nothing short of spectacular. Also known as braciole, they are rolls of thinly-sliced swordfish stuffed with breadcrumbs and more-ish melted cheese.
They are traditionally cooked on a charcoal fire, which imparts a delicious smoky flavour to the fish. Here, I share the baked version, which is just as tasty. And if you can’t get hold of swordfish, these work well with tuna or cod, too.
Ingredients
Metric
Imperial
Involtini di pesce spada
- 200g of fine breadcrumbs
- 1 garlic clove, peeled and grated
- 2 tbsp of parsley, finely chopped
- 1 tbsp of capers, minced
- 1 tbsp of lemon juice
- fine sea salt
- freshly ground black pepper
- 500g of swordfish, thinly sliced
- 100ml of extra virgin olive oil
- 70g of smoked Provolone cheese, cubed
Method
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