Sword fish rolls with tomato
In the meantime, mix the breadcrumbs with the grated pecorino. Add a few spoonfuls of the sauce that’s cooking to the mixture to make the filling of your swordfish rolls softer. Place the slices of swordfish on a chopping board and beat them lightly with a meat tenderiser. Put a little filling in the middle of each one and fold the edges towards the centre so that the filling doesn’t leak during cooking then roll them delicately from bottom to top and close the swordfish rolls with toothpicks or cocktail sticks. Arrange the rolls in the pan with the sauce and leave to cook for about 7/8 minutes, covering them with a lid, remembering to turn them now and again so that the cooking is even.
Add fresh basil leaves to aromatise and serve with a sauce base.
Ingredients for 4 people
700 gm Petti rustic sieved tomatoes - tomato purée
200 gm pitted black olives
200 gm breadcrumbs
100 gm pecorino cheese
50 gm natural or desalted capers
1 celery heart
Extra virgin olive oil
Salt and pepper