Swordfish chops with sauce, a variation of the very traditional chops grilled swordfish so beloved in Messina. From Messina good I made a stuffing and a sauce from summer flavors: inside provolone and basil, while the sauce definitely belongs to Sicilian tradition: Capers, fresh tomato, garlic and Basil. Remember that the chops, or rather the swordfish rolls, you can freeze as raw and then Make it a little’ more, you will not regret. Among the recipes for swordfish try also swordfish tempting to Messina, the delicious sword fish au gratin baked Sicilian, the swordfish in a water bath at Messina, the swordfish rolls to Messina, the Caponata Di Pesce Spada.
350 grams of sword fish cut into thin slices
80 grams of provolone or cheese not too seasoned
30 grams of grated pecorino cheese Dop
100 grams of stale bread crumbs
a clove of garlic
extra virgin olive oil as required
salt and pepper
a handful of fresh basil or parsley if basil is not in season
FOR THE SAUCE:
20 sauce tomatoes
a handful of chopped capers
two cloves of garlic, minced
10 tablespoons extra virgin olive oil
fresh basil or parsley to taste
salt to taste
a pinch of cayenne pepper
half a glass of white wine
To prepare the swordfish chops in tomato sauce, mix in a bowl the breadcrumbs, pecorino, Basil, the garlic and chopped capers and combine as much oil as enough to get a soft but grainy dough. Season with salt.
Dice the provolone. Put on each slice with a little stuffing swordfish and a piece of provolone cheese and fold the long sides inward, then roll it on itself from the short side up to form a bundle tightly closed. Tuck the roll in a wooden toothpick and do so for all the spring rolls.
Put the oil in a saucepan and brown the swordfish skewers for a minute on both sides: When they are golden, set them aside because they will end up cooking in the sauce.
For the sauce, Wash the tomatoes and tear them apart, chop the garlic and basil. Put the garlic and a little extra virgin olive oil in the saucepan where you browned the skewers and brown the garlic over very low heat, then add the red pepper and tomatoes. Brown well and add the chopped capers and basil. Deglaze with white wine over high heat and, Once the alcohol evaporates, lay on the sauce swordfish rolls. Season with salt and cover: Cook for 15 minutes, until the sauce has thickened. Serve the swordfish chops with their sauce and garnish with a basil leaf. Bon appétit!
MATCHING: We propose a still rosé of Salento, in Puglia, for this recipe: the Calafuria, produced by Tormaresca. A wine with a delicate scent of violets and red fruit, It equipped with a good acidity that makes it pleasant to the palate.