Involtini di pesce spada
Involtini di pesce spada alla messinese
Swordfish rolls with breadcrumbs, pine nuts, raisins and pecorino
Involtini di pesce spada are thin slices of swordfish rolled around a stuffing of toasted breadcrumbs, pecorino, pine nuts, raisins and herbs, skewered with bay and onion and grilled or baked.
The story
Swordfish has been hunted in the Strait of Messina since ancient times, and summer in Messina means swordfish on every table. These rolls are a festive way to make a little fish go a long way. Serve them with salmoriglio.
Ingredients
You will need
- 4 skewers (soaked if wooden)
Method
1Make the stuffing
Toast the breadcrumbs in 2 tablespoons of oil until golden. Cool, then mix with the cheese, pine nuts, raisins, parsley, lemon zest and seasoning, and moisten with a little lemon juice and oil until it holds when pressed.
2Roll
If the slices are thick, flatten them between sheets of cling film. Put a spoonful of stuffing on each, roll up tightly and press the ends closed.
3Skewer
Thread the rolls onto skewers, two per skewer, alternating with bay leaves and onion. Brush with oil and roll in any leftover crumbs.
4Cook
Grill over a medium heat or bake at 200°C (400°F) for 10–12 minutes, turning once, until the fish is just cooked. Serve with salmoriglio.
Tips for success
- Swordfish dries out quickly: take it off the heat as soon as it turns opaque.
Variations
- Use thin slices of tuna, or of chicken breast for a non-fish version.
Making ahead and storing
Best eaten straight away.
What to drink
An Etna Bianco or a Faro rosso served cool.
Involtini di pesce spada: your questions
Is swordfish sustainable?
It depends on where and how it is caught. Ask your fishmonger for harpoon or line-caught fish from a well-managed stock, or use tuna instead.
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