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Cucinare Italy - Palermitan swordfish chops

Palermitan swordfish chops

Medium difficulty – Preparation 20 minutes – Cooking 10 minutes
Ingredients for 2 people
A 500 g slice of swordfish | 200 g of turnip greens | A shallot | 4 slices of loaf of bread | An orange | A lemon| 60 g of raisins | 60 g of pine nuts | A red onion | Chilli pepper, to taste | Fresh mint to taste | Breadcrumbs to taste |Extra virgin olive oil of olive, to taste | Salt and Pepper, to taste | Passito di Pantelleria, to taste

1. Sweet-spicy side dish Blanch turnip greens and then drain them and sauté them in a pan with a round of oil, the chili pepper, a handful of pine nuts and one raisins, previously soaked for 10 minutes in the passito.

2. The stuffing of the roulades we cut half swordfish a cubes. Sear them with the shallot chopped, raisins, pine nuts, grated rind of citrus fruits. We mix with the crumbled bread and season with mint,
salt and pepper.

3. Col swordfish left … We make 4 slices, beat them, stuff them and roll them up. We pass the rolls in the breadcrumbs and skewer them alternating bay leaf, orange and onion. let’s put them in the pan to brown with a little oil and serve them with turnip greens.

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