Braccioli di pesce spada – Swordfish Braccioli

Braccioli di pesce spada – Michal Osmenda CC BY-SA 2.0


600 g of swordfish, sliced very thin
2 tablespoons bread crumbs (a little more ‘for the breading)
2 tablespoons grated Parmesan cheese
1 tablespoon pine nuts
1 tablespoon raisins
1 onion, chopped icing
extra virgin olive oil
2 tablespoons chopped parsley
Salt and pepper
bay leaves

How to make Braccioli di pesce spada: – Swordfish Braccioli

In doing a little oil on the onion, add 200 g of swordfish end, the bread crumbs, pine nuts, Parmesan cheese, raisins, salt, and pepper. Mix well and cook for few minutes.
Meanwhile, the other flattened slices of swordfish with a meat mallet to a thickness of about 5 cm, lying at the center of each piece a little ‘consisting of freshly prepared and then roll it on itself by making sure the ends tightly to prevent the filling from falling out. With a skewer stuck, obtained the rolls, keeping them separated by a bay leaf. Pass them again in the breadcrumbs to be well coated, place them on a lightly oiled baking dish, moisten with a little oil and cook in the oven at 180 ° C for about 20 minutes.
When they are beautifully golden, take them out of the oven and serve them immediately.

Serves 6

Regional Recipe from Sicily

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at