Chef and author Dominique Rizzo shares her recipe for swordish involtini with SBS Radio’s Matteo Rubbettino. This recipe is a rendition of the sarde beccafico, stuffed baked sardines, although this is my version using swordfish and the similar delicious stuffing of garlic, pine nuts, raisins, pecorino cheese and onions. Sarde beccafico is a typical Sicilian dish made of fresh sardines filled breadcrumbs, olive oil, pine nuts and raisins. Beccafico, which is a little bird similar to a quail, literally means beak figs.
- 520 g swordfish
- olive oil
- ½ cup breadcrumbs
- 1 tbsp parsley
- 1 small onion
- 2 garlic cloves
- 1 tbsp pine nuts
- 1 tbsp raisins, chopped
- 4 tbsp flat-leaf parsley
- 1 small red chilli
- rich tomato sauce
- mixed salad leaves
- 1¼ cup pecorino cheese
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cut the swordfish into thin slices and flatten. Season with olive oil, salt and pepper.
Place the breadcrumbs and parsley in a bowl.
To prepare the filling, heat 2 tbsp of oil in a frypan over medium-high heat. Add the onion and cook until it softens. Add the garlic and cook for a further minute. Transfer the onion and garlic to a bowl, along with the pine nuts, raisins, flat-leaf parsley and chilli, and toss to combine.
Preheat oven to 180°C.
Place ½ tbsp of filling onto a piece of swordfish. Carefully roll up the swordfish. Repeat with the remaining swordfish and filling. Dip the rolls in the seasoned oil. Coat in the breadcrumbs. Fry in hot oil for 2–3 minutes. Transfer to a baking tray and bake in preheated oven for 7 minutes.
Top with pecorino and serve with tomato sauce and a mixed salad.