This recipe is a take on a traditional meat entree from Southern Italy and it truly works out really, really well.
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| Ooops! Crappy picture.. ; ) |
Start with the sauce, because the rest of the dish comes together pretty fast.
Basic, easy and simple tomato sauce...saute in olive oil some onion and a few chili flakes, salt it and, when soft and starting to get colour add slivered garlic and diced tomatoes and the herb of your choice ( I go with basil...).
Cover wit a lid and let cook slowly till tomatoes gets undone; at this point hit it briefly with a blender and reserve. Note: sauce should be quite watery, still.
For the braciole: mix 2 parts of bread crumbs and 1 part of ground aged, sharp sheep's cheese.
To this add finely chopped garlic to taste, plenty of chopped flat leaf parsley ( the curly one is just...grass..), s&p, a bit of nutmeg, raisin, toasted pinenuts and diced capicollo or salame - good aged Spanish chorizo works great too....
Slice the swordfish loin in half inch thick slices, butterfly them and, with the help of some plastic wrap,lightly pound them.
Sprinkle a generous amount of the bread/cheese mixture on the fish and gently roll it up: keep it shut with a couple toothpick and dredge in flour.
Saute in olive oil until golden, splash with dry white wine, let evaporate, add tomato sauce and simmer uncovered until done - around 5 more minutes.
While serving it atop pasta would be a natural, I personally prefer sauteed greens with this...and a good glass of Greco di Tufo, Lacrima Christi, Trebbiano or Orvieto.
Salute!
