Swordfish rolls with parsley sauce

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.

CHOPS GRILLED SWORDFISH (Sicilian recipe)

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PORTIONS: 4 PREPARATION TIME: COOKING TIME:

INGREDIENTS

  • FOR CHOPS
  • 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
  • 5 capers

PROCEEDINGS

Swordfish rolls with parsley sauce

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.

Put on each slice of swordfish a little of the filling and fold the long sides inwards, then roll it on itself short edge to form a bundle tightly closed as in photography. Tuck the roll in a wooden toothpick and do so for all the spring rolls. Switch swordfish chops kebabs Messina in virgin olive oil and then in a little bread crumbs and set aside.

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.

THE PAIRING: In this dish, the sword goes to cheeses and smears. Therefore, We suggest a rosé and sparkling. We chose the Rosé Brut the company Terraces of 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.

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9 comments

Mary light o September 10, 2014 at 11:23

I was looking for the recipe for these rolls for years…Thanks!!!

Reply
Sicilians creative in the kitchen September 10, 2014 at 12:27

HI Maria Light, Welcome. At this point, Since you have found what you were looking for, I'm curious to see the result of your preparation… Hi. ADA.

Reply
giusy June 28, 2013 at 13:00

really good these rolls! I love them and I'm in Ecstasy at hearing the smell they give off when cooking on the grill. Congratulations for the accompanying sauce which definitely lighthouse’ next time I will cook them, abandoning the salmoriglio sauce. Usual you are very good and imaginative. Salutoni!

Reply
Sicilians creative in the kitchen June 28, 2013 at 23:02

Hello Giusy! I adore the salmoriglio, use them both! Is’ too good to be abandoned! A big hug and thank you very much for how you follow me, ADA

Reply
Giulia June 28, 2013 at 12:29

ADA!!! that tasty skewer!!! fantasic :)))

Reply
Maurizia June 28, 2013 at 11:23

ADA, but beautiful! You were always so good …..
Greetings
Maurizia

Reply
Sicilians creative in the kitchen June 28, 2013 at 11:25

And you're always very good and kind! A hug

Reply
Erica Of Paul June 28, 2013 at 08:53

In…d…or…r…or… This dish!!!! Mammamia Ada thing is not!!!! Complimentissimi and….. a taste??? :)))
Good day dear!!

Reply
Sicilians creative in the kitchen June 28, 2013 at 09:18

Hello Erica, Thanks! Is’ a dish that is close to my heart! For a little taste goes from me any time you want!

Reply

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