Swordfish rolls
Recipe second for 4 people based on Swordfish with tomato.
Preparation:
Preparation: Make the filling by mixing 100 g of swordfish minced with breadcrumbs, capers, minced green olives, parsley, grated Parmesan cheese, tomato sauce, 500 g of olive oil, salt and pepper. Cut the remaining 700 g of swordfish into 16 scallops and beat them. Put a little of the dough on top, roll up the escalopes to make 16 rolls and skewer them four by four on a skewer, dip them in the oil and cook them on the charcoal with just a little salt. In a few minutes they will be ready, well cooked and well coloured. Serve preferably with a 'salmoriglio' sauce.
Ingredients:
Ingredients: 800 G Swordfish - 200 G White Bread Crumbs - 20 G Chopped Capers - 20 G Green Olives - Chopped Parsley - Grated Parmesan Cheese - Olive Oil - Tomato Sauce - Salt - Pepper
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