Swordfish rolls are a popular dish in Sicily, stuffed with pine nuts, raisins, and cheese.
[cooked-sharing]
Ingredients
1 lb swordfish steak
2 cups day old italian bread
1 bunch of dill
1 tbsp pine nuts
1 tbsp raisins
1 bunch parsley
1 cup grated parmesan
1 egg
salt
pepper
1 onion
1 lb tomato sauce
Directions
1
Wash, dry, and cut the swordfish in small size pieces and set aside. Do not try to grind as will end up as paste
2
Remove the crust from the bread.
3
Soak the bread with water, squeeze the water out and add to the tuna.
4
Chop the dill and add to the swordfish.
5
Add the pine nuts and raisins
6
Add salt and pepper
7
Add about ¼ cup (60 gr.) of Parmesan cheese
8
Beat the egg and add to the mixture.
9
Mix with your hands and make medium size balls and flatten them somewhat.
10
Shallow fry the swordfish balls in about 1 inch of olive oil until browned. Dry on paper towel and serve warm.
CategoryAppetizers, Pork-Free
Ingredients
Ingredients
1 lb swordfish steak
2 cups day old italian bread
1 bunch of dill
1 tbsp pine nuts
1 tbsp raisins
1 bunch parsley
1 cup grated parmesan
1 egg
salt
pepper
1 onion
1 lb tomato sauce