How swordfish rolls are prepared, an original tomato recipe that includes eggplant and black olives among the ingredients, to be cooked in a pan with a detailed description of the procedure.
Ingredients for 4 people
- 2 tablespoons of grated pecorino cheese
- mint
- thyme
- 4 tablespoons of extra virgin olive oil
- White flour
- 1 glass of dry white wine
- 400 g of peeled tomatoes
- 8 thin slices of swordfish
- 8 slices of frozen grilled aubergines
- 8 tablespoons of breadcrumbs
Recommended readings- Thermidore lobster, original recipe with sauce
- Stuffed cuttlefish easy to make in a pan with white wine
- Stuffed anchovies breaded and fried
- Nicoise sole: recipe with lemon
- Grilled San Pietro fish fillets in the oven
- 15-20 pickled black olives
- 1 bay leaf
- salt and pepper
Preparation of swordfish rolls
Thaw the grilled aubergines, then put the breadcrumbs in a bowl, add the grated cheese, 1 teaspoon of mint and 1 of minced thyme, salt, pepper and 2 tablespoons of oil, then mix carefully, mixing the ingredients with a fork.
Spread the slices of swordfish on a cutting board, salt them, pepper them and arrange the slices of aubergine on top, one for each slice of fish.
Spread the prepared bread mixture on the surface and roll it into rolls, to be fixed gently with toothpicks and lightly flour.
In a saucepan, heat the remaining oil, add the rolls and brown them, stirring frequently.
Wet with wine, let it evaporate, then pour the peeled tomatoes, the olives, the bay leaf.
Adjust the salt, pepper and cook in a covered pan and moderate heat for about 20 minutes.
