Chops grilled swordfish. From Messina the spring rolls are my daily bread: those of swordfish are fabulous, Thanks to the meat of this fish, Bianca, soda, consistent. Unfortunately the right cut to make these rolls is unknown outside Sicily, but I did my best making me cut into very thin slices and then I cut alone in form closest to the original and I jokes to make them uniform. Inside there are bread crumbs, provolone cheese and parsley and serve with parsley sauce, anchovies, vinegar. These are made to grid, but they are also very good the Swordfish chops cooked in tomato sauce. Is, one of my favorite recipes for swordfish, There are also swordfish tempting to Messina, the delicious sword fish au gratin baked Sicilian, the swordfish in a water bath at Messina And the Caponata Di Pesce Spada.
350 grams of swordfish cut into very thin slices
80 grams of provolone
30 grams of grated pecorino cheese Dop
100 grams of stale bread crumbs
extra virgin olive oil as required
6 large or 10 small capers desalted
salt and pepper
a handful of chopped parsley
FOR THE SAUCE PARSLEY
a bunch of parsley
50 ml extra virgin olive oil
20 ml red wine vinegar
salt to taste
2 anchovies in oil
a slice of white bread
To prepare the swordfish rolls, mix in a bowl the breadcrumbs, pecorino, parsley and finely chopped capers, provolone cut into tiny pieces and as much oil as necessary to obtain a soft dough but ginned. Season with salt.
Porre su ogni fettina di pescespada un poco di farcia e ripiegare i lati lunghi verso l'interno, then roll it on itself short edge to form a bundle tightly closed as in photography. Infilare l'involtino in uno stecchino di legno e procedere così per tutti gli involtini. Passare gli spiedini di braciole di pesce spada alla messinese nell'olio extravergine di oliva e poi in poco pane grattugiato e metterli da parte.
For the parsley sauce, place all ingredients in a bowl and blend with the mixer, seasoning salt and vinegar if necessary according to your taste. I don't make a smooth sauce, why I prefer a little more consistent.
Heat the grill on fire after having slightly greased with oil and bake the rolls over medium heat. When they are golden brown on each side will be ready: Since it's fish cooks really quickly. Serve the swordfish skewers of pork chops on a bed of salad and accompany them with parsley sauce.
MATCHING: In this dish, the sword goes to cheeses and smears. Therefore, We suggest a rosé and sparkling. We chose the Rosé Brut of the company Terrazze dell'Etna, produced with Pinot Noir and Chardonnay, According to the classic method. Scents of red berries, a fine and a decent minerals are the main features of this Sicilian wine.