Giorgio Locatelli's swordfish stuffed with breadcrumbs, capers and grated caciocavallo cheese.
Ingredients
- 400 g14 oz swordfish steaks, cut in thin slices
- 200 g7 oz breadcrumbs
- 10 g¼ oz chopped flat leaf parsley
- 50 g1¾ oz capers
- 150 g5¼ oz grated caciocavallo cheese
- 35 ml1¼ fl oz extra virgin olive oil
- 1 or 2 medium onions, quartered
- Salt and pepper
Method: How to make Swordfish involtini
1
Heat a grill to high heat or preheat the oven to 180C/Gas 4.
2
Delicately flatten the slices of swordfish with a meat pounder, then cut them in half.
3
Season the breadcrumbs with salt, pepper and parsley. Take about 3/4 the breadcrumbs and blend with capers, caciocavallo and 2 tablespoons olive oil and spread over the swordfish pieces.
4
Roll up the slices and thread them onto skewers, alternating them with onion quarters. Dip the skewers in olive oil, then in the remaining breadcrumbs.
5
Grill over charcoal, turning them only once, or put in a very hot oven for a few minutes. Serve hot.
