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
How to make Braccioli di pesce spada:
In doing a little oil the onion, then 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 slice 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 so that they are well coated, place them on a lightly oiled baking dish, moisten with a little oil and cook in oven at 180 ° C for about 20 minutes.
When they are beautiful golden take out of the owen and serve immediately