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Involtini di pesce spade (swordfish rolls)
Serves 4 Starters and mains
Ingredients
- 4 vine tomatoes
- 1tbsp capers
- 4tbsp pitted green olives
- 1 garlic clove
- 12 basil leaves
- 2tbsp breadcrumbs, plus extra for scattering
- 1tbsp olive oil, plus extra for drizzling
- thin swordfish steaks (1⁄2cm thick, about 150g each)
- sea salt flakes
Method
Preparing involtini is not difficult but it is essential to have the swordfish steaks cut very thin so let your fishmonger do it for you. As swordfish may contain mercury, this recipe is not suitable for children under the age of five.
Preheat the oven to 160C/320F/ Gas 3. Cut 2 of the tomatoes in half and remove the seeds, then chop them up and place them in a bowl. Finely chop the capers, olives, garlic and 4 basil leaves and tip them into the bowl. Add the breadcrumbs, salt and 1 tablespoon of olive oil and mix.
Bash the swordfish steaks between 2 pieces of cling film to make them slightly thinner, then cut them in half lengthways. Spoon the tomato mixture on to the middle of each piece. Roll up each steak and pin it together with a cocktail stick.
Slice the remaining 2 tomatoes. Skewer a slice of tomato and a basil leaf on each roll.
Line a tray with baking paper and place the swordfish rolls on it. Drizzle with olive oil and breadcrumbs. Put the tray in the preheated oven for 10-15 minutes. Serve the rolls immediately.
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