Swordfish rolls recipe of 04-05-2017 [Updated on 04-05-2017]
The swordfish rolls they are a very tasty second course for lovers of seafood! They are prepared with a single mince based on basil, olives, breadcrumbs, pecorino cheese and capers, which will be the filling of the roll.
Baked swordfish rolls I am a light recipe that does not give up on taste and in the periods of my husband Ivano's wild diet, he comes to my rescue to bring to the table something delicious but light and, above all, that meets his tastes.
I greet you and leave you to the recipe of the day, we will read you later, kisses: *.
How to make swordfish rolls
Clean the basil, rinse the capers and pit the olives.
Transfer the ingredients to a mixer together with the breadcrumbs, pecorino cheese, salt, garlic, chilli and a drizzle of oil.
Cut the slices of swordfish in half and fill each with a little with the freshly prepared mince.
Gently wrap the fish to form rolls and transfer them to an oiled baking dish.
Sprinkle with additional breadcrumbs and bake in a preheated oven at 180 ° C for about 10 minutes or until golden on the surface.
Your swordfish rolls are ready to be served.
SICILIAN SWORDFISH ROLLS, very easy!
Sicilian-style swordfish rolls can be prepared in the oven or in a pan. The traditional filling and breading make it a delicious second course! I love cooking fish (a little less cleaning it!) And it has been a while since I wanted to try my hand at swordfish rolls, a Sicilian recipe that I love but in which I had never tried! The result was also above my expectations, the soft, moist fish and the very tasty filling, I also invite you to try your hand. Preparing them is easier than you think! See also the SICILIAN SWORDFISH with a delicious, mouth-watering breading! You're on PINTEREST ? Then follow me there too, you will have an overview of all my recipes!
- Low difficulty
- Preparation time 20 minutes
- Cooking time 20 minutes
- Servings 4 people
- Italian cuisine
Swordfish rolls, traditional Sicilian recipe
Ingredients for 4 people
- swordfish, 600 grams, cut into thin slices
- breadcrumbs, 150 grams
- salted capers, a handful
- extra virgin olive oil to taste
- parsley, a sprig
- garlic, a clove
- raisins, a tablespoon
- pine nuts, a tablespoon
- lemon, one
- Salt and Pepper To Taste.
- grated pecorino (optional), 2 tbsp
Rinse the swordfish slices and, after removing the black part of the skin, give them a regular shape, then chop the pieces left over from this operation and set them aside. Divide the slices in two if they are too big.
If you need to lightly beat the slices to thin them further (operation to be done only if really necessary, and very carefully, placing a sheet of film on the fish to avoid breaking the fibers).
Prepare the filling: lightly toast almost all the breadcrumbs in a pan (set aside about 50 grams). Turn off the heat, add two tablespoons of oil and mix well.
Off the heat, add the swordfish scraps set aside, chopped parsley and garlic, capers (well rinsed with salt), pine nuts, raisins (previously soaked in warm water and squeezed), pecorino cheese, juice lemon and a pinch of pepper. The mixture should be grainy but moist, so add a little oil if necessary.
Spread a small pile of this mixture on each slice. Fold the side edges of the swordfish rolls inwards, then roll them up stopping them with a toothpick. Grease the rolls with a little oil and pass them in the breadcrumbs. Roast them on the hot grill, turning them halfway through cooking.
The swordfish rolls are ready to serve accompanied by salmoriglio, a typical Sicilian sauce for grilled meats and fish (see note 4).
- The term braciola or bracioletta, with which in other parts of Italy a slice of meat is indicated, here in Sicily and in a good part of southern Italy it refers instead to the roll, be it fish or meat. The term was already used by Ippolito Cavalcanti, an Italian cook and scholar of the early nineteenth century: in his & # 8220Cucina Theoretical-Practical & # 8221 (1837), for example, a recipe for stewed tuna cutlets appears.
- The preparations with swordfish are, as I said, typical of many coastal areas of Sicily, but the true homeland of & # 8220 braciulittini di spata & # 8221 is Messina, where swordfish fishing, an ancient craft that has been handed down from father to son , has been practiced from early May until the end of August in the waters of the Strait for over two thousand years.
- A traditional way to grill these swordfish rolls is to stick them on skewers, alternating them with bay leaves and onion.
- Salmoriglio is an emulsion of extra virgin olive oil and hot water, with garlic, abundant oregano, parsley, salt, pepper and lemon juice.
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2. Sea bass rolls with pine nuts and orange juice
Get a fillet of sea bass each: once skinned and cleaned of all the bones, marinate them in a container with orange juice, dill, pine nuts and capers. Cover with cling film and let it rest for 2 hours in the fridge. After the necessary time, drain them and fill them with the marinade you have prepared to which you add breadcrumbs. Add the salt, roll up carefully and close with a toothpick or kitchen twine. Cook in a pan with a little oil for about 10 minutes. Once ready, serve them on a bed of salad with an emulsion based on oil, salt and lemon.
The swordfish rolls I'm a delightful second dish of the Mediterranean tradition: thin slices of swordfish, stuffed with breadcrumbs, black olives and capers. A simple recipe in the ingredients and very tasty for one dinner with friends or family.
- 12 thin slices of swordfish (cut in the middle)
- 250 g of peeled tomatoes
- 1 cup of breadcrumbs
- 1-2 tablespoons of salted capers
- 14 pitted black olives
- extra virgin olive oil
- black pepper
The swordfish rolls I'm a second dish very tasty, based on simple ingredients, with a clear Mediterranean origin: slices of swordfish, in fact, breadcrumbs, black olives And capers. The stuffed rolls are cooked in a sauce of tomato.
The recipe itself is not complicated, but you have to follow some precautions to ensure a really appetizing result: the slices of the sword must be well thin, have them cut directly in the fish shop. Prepare one soft filling and well blended and do not cook the rolls for too long, to prevent them from drying out. Thus realized, the stewed swordfish rolls, with their sauce, they can also be a sauce for spaghetti.
Swordfish is the undisputed star of many delicious recipes, thanks to its firm meat, without thorns and really excellent. To taste it in all its goodness, the simplest recipe is perhaps that of Swordfish with salmoriglio. For an extraordinary first course, we recommend the Caserecce pasta with swordfish and aubergines.
Fattened myrmidons for the nymph Tethys & # 8211 Swordfish rolls
From Greek mythology we know that the Myrmidons * who had already undergone a metamorphosis (see note 1) becoming ant men, underwent a second one, transformed from men into swordfish. But let's see the details. To avenge the killing of Achilles, the Myrmidons attacked the Trojans who, however, managed to avoid them by running away. The poor Myrmidons, dismayed and disappointed by the bankruptcy of the enterprise, let themselves be drowned. But the marine goddess Tethys, to reward and immortalize the noble sacrifice, turned them into fish with a long sword, in eternal memory of the weapon they were supposed to use. Swordfish fishing was practiced for a long time by the Greeks, who during the fishing trips magically enchanted the prey with chants that recalled the mythical legend of the Myrmidons and that made it easier to catch. Even today in Sicily the fishermen, with their boats equipped with a lookout mast and a gangway for the harpooner, when they spot the swordfish, they utter chants that echo conventional phrases of Greek origin.
And even this ancient Greek recipe that Timachida offers us is still a typical dish of the Sicilian tradition, especially of the area colonized by the Rhodesians in the 6th century BC.
What to buy for your Tethys Myrmidons:
- (1 kg) Thinly sliced Myrmidon (swordfish cut into carpaccio)
- (100 gr.) Good very aged and shredded cheese (grated Parmesan)
- an old (stale) bread
- olive oil (i.v.)
- black pepper ,
- capers * (note 2) deprived of salt and well washed
- libanotìs (rosemary) to stop your Myrmidons (to close the rolls)
For the Myrmidoni sauce:
- the juice of one lemon
- young olive oil (e.v.)
- chopped parsley
- black pepper if it arrived in your house * (note 3)
To prepare your full Myrmidons:
- By preparing the sauce of your Myrmidons in time and letting it rest in the womb of Jupiter, the taste will benefit.
- Chop the garlic and parsley finely, then add salt, pepper if you find it at home *, oregano, the juice of a good lemon and the young oil and make a well-composed and mixed sauce, which you will rest in the air open, shaded and covered.
- Take your stale bread, parsley, garlic, capers and mash everything until it is one (blend in the mixer).
- Add your good cheese, salt, plenty of oil (3 tablespoons) and mix everything with your well-washed hands. Finally, you will need to see a compound similar to isinglass (sticky) and not too dry.
- Place the mixture you have prepared (1 tablespoon) in the center of each thin slice of Myrmidon and pound well with the palm of your hand so that it makes a body only with the fish. Keep a small portion of the mixture.
- Now turn each thin slice of fish on itself with its precious contents (rolled up into a roll) and secure it with a sprig of libanotìs (rosemary). Distribute the small part of the mixture that you had kept on the surface of the Myrmidoni, because then, during cooking, they will be very crusty (crunchy). Put now in a pan and cook on a firm flame but not too much. Now serve the Myrmidons protected by the sacred Tethys to your diners by pouring over the delicious sauce which, when rested, will offer all the best of itself.
* (1) & # 8211 the mythical origin of the people of the Myrmidons, inhabitants of the island of Aegina, is narrated by Ovid (Met. VII 523 ff.). When a plague struck the island and depopulated it, King Aeacus asked and obtained from Jupiter that he repopulate the island by transforming the ants that ran through the trunk of an oak sacred to the god into human beings. He then called his subjects Mirmidoni in memory of their origin, since in Greek μύρμηξ means precisely & # 8221 ant & # 8220.
* (2) & # 8211 The first historical news of capers comes to us from the Bible and then from Greek literature with Aristotle and Dioscorides speaking in their writings of these edible flowers, also recalling their medicinal and cosmetic uses Pliny the Elder distinguished them according to land of origin, giving each type of capers some peculiarities. Native to Asia Minor and Greece, the plant is widespread in Mediterranean environments, where it grows spontaneously in calcareous, steep and dry soils. In Italy, the area of excellence for capers is Pantelleria. *
(3) - As already written in previous recipes, pepper in the Hellenistic Greece of Timachida and in all of Magna Graecia was scarce and was a luxury item present in few homes.
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The recipe for Sicilian-style swordfish rolls, in the baked and grilled version
The Sicilian-style swordfish rolls they are very tasty, they are prepared in a short time and require a rather short cooking, preferably expressed. They are quite light, but at the same time very nutritious. The ingredients needed to prepare the swordfish rolls are simple and always available, so they are the ideal second course to prepare on any occasion, excellent for a relatively simple lunch like that of every day, but refined enough to be inserted in a important menu. In Sicily they are a cornerstone of traditional cuisine, and each city has its own recipe characterized by the presence or absence of some ingredients or the cooking method. The recipe that I propose is the one, let's say basic, used a little throughout the Sicilian territory, which includes a stuffing of stale bread flavored with capers, olives, parsley and a light grated "Ragusano" a typical Sicilian cheese produced with cow's milk, with an aromatic and sweet taste, which becomes slightly spicy when it is more seasoned. But we can replace it with well seasoned grated Parmesan. In the richer versions, where the influence of Arab cuisine is more marked, these delicious Sicilian swordfish rolls are enriched with pine nuts and raisins and in some places even with orange juice.
As for cooking, we can roast them directly on the plate or grill and then season them candidly with a drizzle of oil, strictly extra virgin olive oil, or more simply we can cook them in the oven. In this case, I recommend sprinkling them with some of the panura used to stuff them, in order to create a nice golden crust. Cooking must be very fast, so as not to dry the rolls too much, which would otherwise lose their succulence, and in this regard it would be better to use the grill mode as well. Baking is also very convenient, because it "saves" us from smoking the whole house, and we can make it a few minutes before serving the rolls, very useful especially if we have guests.
Other versions see the addition of tomato, onion, bay leaf, often inserted between one roll and the other joined by the gold with wooden skewers, in still others the tomato becomes the protagonist and turns into an enveloping condiment that embraces the rolls with its tasty sauce.
A dish of traditional Sicilian cuisine that cannot miss on your tables, simple and quick to make will make your guests happy, the flavor and aroma are something indescribable, try them too!
Ingredients for 4 people:
500g swordfish, 150g pecorino cheese, 50g Parmesan cheese, 2 eggs, 150g grated bread, parsley, salt and pepper.
When you buy swordfish, have it cut into rather thin slices, you will need it for the preparation of the rolls.
Take a slice of fish and cut it into small pieces that you will put in a bowl with a tablespoon of chopped parsley, the grated pecorino and parmesan cheese, and the breadcrumbs. Then add the 2 beaten eggs, a pinch of salt and pepper.
Spread the mixture over each slice of swordfish, then roll the slices and close with a toothpick, then pass each roll in the oil and bake in a preheated oven at 180 degrees for 10 minutes.