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Swordfish Brochettes

di Academia Barilla

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Swordfish Brochettes
40 minutes


Main course

Ingredients for 4 people

1 3/4 pounds swordfish sliced thin
1 cup breadcrumbs
1 tablespoon capers
1 ounce Caciocavallo cheese grated
1 onion
Salt and pepper to taste
Parsley chopped to taste
Extra virgin olive oil as needed

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Caciocavallo Provolone 1 ounce

Preparation 30 minutes preparation + 10 minutes cooking
1. With a meat pounder, gently flatten out swordfish slices and halve

2. Season breadcrumbs with salt, pepper and one teaspoon of chopped parsley

3. Combine three quarters of this mixture with capers, grated Caciocavallo and oil

4. Spoon on the fish slices

5. Roll up the fish and arrange on a skewer alternating with onion sections

6. Coat with oil and dip in the remaining breadcrumbs

7. Grill (over a charcoal fire, if possible), turning once, or roast in a very hot (400-425° F) oven for a few minutes

8. Serve hot