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Introduction
Swordfish rolls are a typical Sicilian dish, known for their refined taste and the smell of the sea. Filled with fresh and colorful ingredients, these rolls are ideal as a main course for a special dinner or as a summer dish with a light side dish. In this guide, we explore the history of this dish, the ingredients needed, the detailed preparation process and present five delicious variations to make your swordfish rolls even more interesting.
1. History of swordfish sandwiches
1.1 Origin of the dish
Swordfish is a type of fish typical of the Mediterranean and highly appreciated in Sicilian cuisine. Swordfish rolls have their origins in the island's culinary tradition, where fresh fish and seasonal ingredients are the undisputed protagonists. Preparing fish rolls is a creative way to use fish and enhance the Mediterranean flavor.
1.2 Evolution and consumption
Swordfish rolls have become a popular dish over the years, not only in Sicily but throughout Italy and beyond. Their versatility makes them suitable for different occasions. They are therefore ideal for informal lunches and dinners, but also for formal occasions.
2. Ingredients for swordfish rolls
To prepare about 4 servings of swordfish rolls, you will need the following ingredients:
.1 Basic ingredients
500 g fresh swordfish (thinly sliced)
100 g breadcrumbs
50 g grated cheese (parmesan or pecorino)
1 garlic clove (finely chopped)
Fresh parsley (finely chopped, to taste)
1 lemon (juice and zest)
Extra virgin olive oil
Salt and pepper (to taste)
Toothpicks (to close the rolls)
2.2 Required resources
Baking tray
Greeting paper
Large bowl
Knife
Spatula
Kitchen brush
3. Preparation of swordfish rolls
3.1 Gather the necessary resources
Make sure you have all the necessary tools and ingredients for preparation.
3.2 Preparing the filling
Mix the ingredients:
In a large bowl, combine the breadcrumbs, grated cheese, chopped garlic, parsley, lemon juice and zest. Mix everything well until smooth.
Season with salt and pepper:
Taste the filling and season with salt and pepper if necessary.
3.3 Preparing the involtini
Preparing the swordfish slices:
Take the swordfish slices and place them on a work surface. If the slices are very thick, they can be thinned by gently pounding them with a meat mallet.
Filling the rolls:
Take a spoonful of filling and place it on one side of the swordfish slice. Roll the slice up into a roulade. Secure the roll with a toothpick.
Repeat the process:
Continue until all the fish and filling have been used up.
3.4 Preparing the involtini
Preheat the oven:
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