Swordfish rolls are a popular dish in Sicily, stuffed with pine nuts, raisins, and cheese.
[cooked-sharing]
Wash, dry, and cut the swordfish in small size pieces and set aside. Do not try to grind as will end up as paste
Remove the crust from the bread.
Soak the bread with water, squeeze the water out and add to the tuna.
Chop the dill and add to the swordfish.
Add the pine nuts and raisins
Add salt and pepper
Add about ¼ cup (60 gr.) of Parmesan cheese
Beat the egg and add to the mixture.
Mix with your hands and make medium size balls and flatten them somewhat.
Shallow fry the swordfish balls in about 1 inch of olive oil until browned. Dry on paper towel and serve warm.
Ingredients
Directions
Wash, dry, and cut the swordfish in small size pieces and set aside. Do not try to grind as will end up as paste
Remove the crust from the bread.
Soak the bread with water, squeeze the water out and add to the tuna.
Chop the dill and add to the swordfish.
Add the pine nuts and raisins
Add salt and pepper
Add about ¼ cup (60 gr.) of Parmesan cheese
Beat the egg and add to the mixture.
Mix with your hands and make medium size balls and flatten them somewhat.
Shallow fry the swordfish balls in about 1 inch of olive oil until browned. Dry on paper towel and serve warm.