Roulade of swordfish Messina: those who pass by Messina cannot leave the city without having tried this typical Messina sea recipe. In this brief VIDEO TUTORIAL ON MY VIMEO CHANNEL I'll show you in detail the correct cut of the fish and how to roll up the chops for a perfect result. Then you'll just have to cook them: grilled or broiled. Chops Swordfish, as well as the chops of meat, are a second dish typical of Sicilian and Messina cuisine in particular. If you prefer the braciole di carne, look at the VIDEO RECIPE to see how you do it.
In fact in Messina chops are cooked on the grill, and then flooded with the 'sarmorigghiu', the salmoriglio - Wikipedia, that is, a tasty dip in extra virgin olive oil, Salt, lemon juice and oregano. Le braciolette, or rolls, Swordfish, also they are often prepared 'a ghiotta'. That is within a sauce made with capers, onions, celery, green olives and tomato, also typical of Messina. Although both the drip is the excessive use of swordfish are shared with the neighbor across Calabria.
The cutting of swordfish and the filling of messina braciolettes
Unfortunately, the right cut to prepare the swordfish chops, that part of the abdomen (die) which it is more fat the rest of the fish, It is unknown outside Sicily. Is’ the triangular-shaped one that you see in this VIDEO. You just have to find a fish shop where a saint will cut the swordfish into very thin slices, then cut you in half and groped the fate. The filling of swordfish chops is traditional: garlic, breadcrumbs, parsley, extra virgin olive oil, Sicilian Style canestrato, chopped capers, a few pieces of tomato that makes it more moist stuffing (Optional) and a few pieces of caciocavallo (Optional, just for those who love cheese). Is. if you want to try the traditional chops, Mexican meat, watch the VIDEO TUTORIAL and have fun experimenting with this recipe.
The cooking of messina swordfish braciolettes
Traditionally, swordfish braciolettes at Messina are cooked on the grill, but you can safely cook them on the grill after being anointed with a little’ extra virgin olive oil. Alternatively, you can cook in the oven, but in this case I suggest the breaded cutlets with a little’ of the filling that will surely advance. So it will be more protected from the heat, otherwise they will dry too: cooking should be carried out in a preheated oven at 200 degrees for 10-12 minutes. If you prefer, You can be breaded swordfish cutlets with a little’ of stuffing also made with grilling.
While we're at, I suggest you also try the pistachio version you see in the picture. Put some’ chopped pistachio inside the filling and add a little’ chopped pistachios to the stuffing that will advance. Grease the swordfish chops with a little’ of extra virgin olive oil and put them in the stuffing Advanced. The perfect outline? Obviously we stay in Sicily: in autumn and winter l’Orange and Fennel Salad, while in the spring and summer’salad Pantelleria. If you enjoy Sicilian cuisine and want to discover other recipes have a look at all my SICILIAN RECIPES, all my RECIPES WITH SWORDFISH to find inspiration and to all my RECIPES WITH BLUE FISH. Have a good day!
350 grams of sliced sword fish
100 grams of caciocavallo
40 grams of grated pecorino canestrato Sicilian Dop
fresh parsley, to taste
3-4 tomatoes datterini (Optional)
120 grams of stale bread crumbs
extra virgin olive oil, to taste
a handful of capers, desalinated
salt and pepper, to taste
for the variant pistachio: Pistachio, to taste
Before preparing the swordfish chops to the Mexican, have a look at this VIDEO TUTORIAL to see live both the fish cut and how they roll up.
Let's start with the filling: mix in a bowl the breadcrumbs, grated pecorino (or mature cheese of your choice) parsley and finely chopped capers, a pinch of salt and pepper- Add to the mixture as much olive oil as necessary to make a soft dough but grainy. Taste and adjust salt if necessary: the amount of salt depends on the type of shredded cheese you used, the cheese is salty Parmesan. If you decided to use the tomatoes, which make the stuffing more humid, peel them and eliminate the seeds and vegetation water, then add them to the stuffing.
Dice the cheese small (you can also use a provolone or provolone, provided that a not too hard cheese and cooked to melt).
Arrange the slices of swordfish on the work surface. Put on each slice a little filling and a few cheese dadinos. Fold the long sides of the slices of swordfish inward, then roll the slices on itself from the short side until they form a well-closed bundle as you see in the VIDEO RECIPE. Tuck the roll in a wooden toothpick and do so for all the spring rolls. Grease messina swordfish braciolettes with a little extra virgin olive oil.
If you want to also try the swordfish cutlets with pistachio, coarsely chop a little pistachio and add it to the filling. Proceed to fill the swordfish chops as the recipe. Once the chops skewers completed, a nod with a little extra virgin olive oil and bread in the remaining filling (you can add a little more pistachio to give taste and color).
To broil chops both simple swordfish and those pistachio, heat the grill on fire after having lightly greased with oil and cook the chops over low heat swordfish. When are golden, turn them over and cook. Swordfish, if overcooked, becomes stringy: a 12 minutes cooking, six on each side, It should be sufficient. Enjoy fish cutlets hot sword, with a salad of oranges and fennel salad as a side dish or a pantesca. Bon appétit!
BAKING IN THE OVEN: If you want to cook the swordfish chops Messina style baked, I suggest the breaded cutlets with a little 'of the filling that will surely advance, so they are more protected from the heat, otherwise they will dry too: cooking should be carried out in a preheated oven at 200 degrees for 10-12 minutes.