Chop and brown the onion, garlic and bits of the swordfish trimmings in 1 tbs. oil. Add the parsley, basil, breadcrumbs and capers. Cook for 2 min., and then remove from heat, cool, and pass through a food mill. Combine the diced Provolone piccante and the eggs with the mixture. Add salt and pepper to taste and work into smooth filling.
Flatten the swordfish fillets slightly with a mallet and place a spoonful of filling in the middle. Roll up the fillets and close with toothpicks. Cook the swordfish rolls either broiled or or sautéed in olive oil. Serve with salmoriglio sauce.
Note:
The swordfish trimmings should weigh no less than 8 oz. |
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