Involtini di pesce spada – baked swordfish rolls
- Antipasto
- Easy
- 4
- 40 minutes
PT40M
Ingredients
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
1
Preheat the oven to 200°C/gas mark 6. Line a baking tray with parchment and set aside
2
In a medium skillet set over a low heat, toast the breadcrumbs until golden and crisp, stirring often to avoid burning them
3
Transfer to a bowl and add the garlic, parsley, capers, lemon juice, salt and pepper. Stir to combine
4
Dip the swordfish slices in olive oil. Dredge them in the breadcrumbs on both sides, then place a cube of cheese at their centre and roll them up. Pierce them with skewers to keep them rolled up tight
5
Bake the swordfish rolls for 20 minutes, until the breading is deeply golden and the cheese is oozing
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Involtini di pesce spada – baked swordfish rolls
