Involtini Di Pesce Spada


2 lbs. Swordfish, very thinly sliced and trimmed
1 onion, chopped
1 clove garlic, chopped
olive oil
parsley, chopped
basil, chopped
1 tbs. capers
3 oz. Provolone piccante
3 oz. breadcrumbs
2 eggs

How to make the Involtini di pesce spada:

Chop and brown the onion, garlic and bits of the swordfish trimmings in 1 tbs. oil. Add the parsley, basil, breadcrumbs and capers. Cook for 2 min., and then remove from heat, cool, and pass through a food mill. Combine the diced Provolone piccante and the eggs with the mixture. Add salt and pepper to taste and work into smooth filling.

Flatten the swordfish fillets slightly with a mallet and place a spoonful of filling in the middle. Roll up the fillets and close with toothpicks. Cook the swordfish rolls either broiled or or sauteed in olive oil. Serve the involtini di pesce spada with salmoriglio sauce.

For the involtini di pesce spada the swordfish trimmings should weigh no less than 8 oz.

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