Swordfish rolls (2)
Instructions
Cut thinly the swordfish, then with a small knife draw well the slices so that they are all equal.
Then chop the clippings facts, placing them in a bowl and cream.
a spoonful of chopped parsley along with two spoons of basil, provolone and both grated bread crumbs.
Stir the mixture then two whole eggs, salt and a pinch of pepper.
With the meat Pounder beat fish slices and spread the mixture prepared then wrap the slices on themselves by closing inside the filling and stops the rolls with two sticks, finally ungeteli with a little oil.
Place over heat a grill when it is hot add the rolls and let them cook on moderate fire, turning on all sides, then serve with salad.
Ingredients and dosing for 4 persons
- 500 G = = Swordfish
- 125 g of provolone cheese
- 100 g of breadcrumbs
- 2 eggs
- Parsley
- Basil
- Salt
- Pepper