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Swordfish roulades - Bruciulittina di pisci spata PDF Print E-mail

Ingredients: 12 thin slices of swordfish; 200 gr (8 oz) swordfish flesh; 2 onions; 100 gr (4 oz) raisins and pine nuts; 2 eggs; 100 gr (4 oz) grated parmesan cheese; a sprig of parsley finely chopped; 6 bay leaves; 2 dl olive oil; 200 gr (8 oz) breadcrumbs.

Sauté in a pan, with a bit of oil, the onions, capers, swordfish flesh cut into fine pieces, pine nuts, raisins, adding salt and pepper.
Mix the frie with the breadcrumbs, eggs, cheese and parsley. Put on the center of each slice of swordfish, a bit 'of the compound just prepared and then roll it on itself, taking care not to spill the filling. Stuck the obtained rolls with a skewer, keeping them separated by a bay leaf. Sprinkle with breadcrumbs and place them on an oiled baking dish, add another bit of oil and bake in a hot oven for about 20 minutes.

 

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