The Sicilian swordfish rolls are one of the most widespread seconds in Sicily. We can find it with a different name depending on which town you are having them (such as “braciolettini” instead of involtini), however it remains one of the tastiest dishes of Sicilian cuisine; the substantial difference in preparing this dish lies in the filling that goes from grated pecorino cheese to a filling made with capers and basil or raisins and pine nuts. The most renowned are those of the Palermo and Messina cuisine.
The Swordfish, in Sicily, is exploited in a thousand ways, as a first or second course or even as a tantalizing appetizer (remember the carpaccio of swordfish characteristic of the splendid Messina and its province!).
Sicilian Swordfish Rolls | Involtini di Pesce Spada Siciliani
Course: MainDifficulty: Medium4
servingsIngredients
Swordfish 12 slices
Grated caciocavallo 2tbsp
Breadcrumbs 150gr
Parsley a bunch trimmered
Pine nuts 2 tbsp
Bay leaves a few
Raisins 2 tbsp
Salt and Pepper
Oil
Directions
- Mix the breadcrumbs with the caciocavallo, the pine nuts, the raisins, the garlic and the minced parsley, softening everything with some oil.
- Wash the slices of the swordfish, remove their skin and flatten them on the table, then pour on each of them a spoonful of the previously prepared mixture.
- Roll up the slices onto themselves and feed (put them) in one skewer, alternating onion slices and bay leaves.
- Sprinkle with oil, salt and pepper and place on the grill for about 10 minutes, or in a hot oven for the same time.
- Serve hot with salad garnish/with a side of salad.
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