It was some days that I mix this idea in my head,
today I tried and  a very successful dish was born.
Swordfish, typical product
Calabrian and Sicilian fisheries , is a
mainly food and lean protein,
then from the nutritional point of view is an excellent food.
I enriched it with pecorino and pepper creating a tasty stuffing …

Recommended wine:

Bruno Giacosa Roero Arneis,
a dry white and harmonious, with perfect
swordfish.

And now…LIGHT THE FIRE!

INGREDIENTS:

-45 Slices of swordfish

-80g Of semi-mature sheep

-2 Tablespoons dry white wine

-1/2 Red onion

-1 Tablespoon breadcrumbs

-1 Sprig of basil

-2 Sprigs of thyme

-Oil Evo qb

-salt And pepper

-1 Red pepper

WEAR THE APRON, WASH YOUR HANDS, BEGIN!

Grate the red onion, put it in a pan with a little oil,
as soon as it becomes transparent, put
a slice of swordfish, cut into small pieces,
add the wine, remove from heat and
pour into a bowl,
add the breadcrumbs.
Knead the mixture with grated pecorino, abundant
pepper and chopped basil and thyme,
season with salt.
Spread the filling on the slices of sword cut in half,
roll them up on themselves,
Stop them with toothpicks
and cook on the grill on fire for a few minutes, turning
halfway through cooking.
Serve the rolls warm with a drizzle of olive oil and a sauce of peppers.
The sauce is obtained by roasting a pepper,
peel it and put into the the blender
with a little oil and a pinch of salt.

Et voila …the  swordfish is served!