Involtini di Pesce Spada (Sicilian Stuffed Swordfish Rolls)

• 400 g swordfish, skinned and sliced 2–3 mm thin
• 80 g stale bread
• 20 g dry breadcrumbs
• 10 g ragusano cheese (or caciocavallo or parmesan), grated
• 20 g pitted green olives
• 10 g capers, rinsed of their salt
• a little fresh parsley, plus more to serve
• extra virgin olive oil, for the filling, the dish and to serve (about 2 tbsp in all)
• a pinch of salt
• black pepper

Method

The cook speaks Italian; every step is written here in English. Tap a time to watch that step in the video. The video’s English subtitles come on by themselves.

1. Skin the swordfish and cut it into very thin slices, 2–3 mm thick (a meat slicer or your fishmonger can do this). 0:45
2. Pound the slices lightly with a meat mallet so they are evenly thin, taking care as swordfish is delicate. 1:25
3. For the filling, blitz the stale bread in a food processor with the olives and the rinsed capers, then add the breadcrumbs, cheese and parsley and blitz again (or chop everything finely by hand). 1:51
4. Tip into a bowl, taste before adding salt (capers and olives are salty), then add pepper and a drizzle of olive oil and mix: it should be slightly moist but still crumbly. 2:43
5. Lay the slices out, cover them generously with filling, fold in the sides and roll them up without pressing too hard. 3:22
6. Salt lightly and set the rolls in an oiled baking dish. Drizzle with a little oil, sprinkle with a little leftover filling and bake at 200°C (400°F) for about 10 minutes, using the grill setting for a golden top. 3:59
7. Serve hot with a drizzle of olive oil, some chopped parsley and a fresh green salad. 5:53

Tip. Rolls can be made a day ahead, covered and chilled, then baked just before serving. They also cook on a hot oiled griddle: about 1 minute a side, seam-side down first, then covered with foil to finish.

The method is a summary in our words — the video shows every step.