Involtini Di Pesce Spada - Swordfish Rolls

Total Time: 1 hr 5 mins Preparation Time: 40 mins Cook Time: 25 mins

Ingredients

• Servings: 3
• 2 lbs swordfish fillets, very thinly sliced and trimmed (trimmings reserved)
• 1 medium onion, chopped
• 2 garlic cloves, chopped
• olive oil
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh basil
• 1 tablespoon capers
• 3 ounces provolone cheese, piccante. diced
• 3 ounces breadcrumbs, homemade preferred
• 2 large eggs
• salt and pepper
• 1 ounce fresh lemon juice
• 2 garlic cloves
• 4 ounces olive oil
• 1 teaspoon oregano
• 2 teaspoons crushed tomatoes

Recipe

• 1 heat 1 1/2 tablespoons olive oil in a pan, and brown the onion, garlic, and trimmings from your swordfish.
• 2 after browned, add parsley, basil, breadcrumbs an capers.
• 3 cook for approximately 2-3 minutes and remove from heat to cool.
• 4 after it has cooled slightly, run the mixture through a food mill.
• 5 combine diced provolone piccante and beaten eggs with the breadcrumb/onion mixture.
• 6 take out your very thinly sliced swordfish and flatten slightly with a mallet.
• 7 then take your filling and place a nice sized spoonful pf mix in the middle of your flat fillets.
• 8 roll up the fillets and hold it closed with a toothpick.
• 9 saute rolls in a bit of olive oil until cooked through.
• 10 while rolls are cooking, prepare sauce.
• 11 add lemon juice to a non-reactive bowl, and start whipping it vigorously adding your olive oil very slowly in a steady stream until you acheive a superior emulsion.
• 12 finish off with garlic oregano and tomato.
• 13 spoon a nice amount of sauce onto your plate, and place rolls on top of sauce.
• 14 serve.