Swordfish rolls

Swordfish rolls are a very tasty and simple second course to prepare. Excellent recipe with very few ingredients, it allows you to bring the flavor of the sea to the table. Let's see what we need for the preparation of swordfish rolls. Ingredients 8 slices swordfish 100 g stale bread 40 g pine nuts 40 g vegetable broth 50 g Taggiasca olives 50 g raisins extra virgin olive oil to taste fine salt to taste 8 bay leaves chopped parsley to taste breadcrumbs to taste black pepper to taste 1/2 clove garlic Steps Start the preparation of the swordfish rolls from the filling. Soak the raisins in warm water and let it rest for at least 10 minutes. Cut the stale bread into slices, remove the crust then cut it into cubes. Transfer the bread to a bowl and add 50 g of vegetable broth. Alternatively, you can replace the broth with milk or water. Stir and let it rest for about 20 minutes. While the bread rests, lightly toast the pine nuts, then let them cool. Add the toasted pine nuts, the well-squeezed raisins, the Taggiasca olives, a sprig of finely chopped parsley and black pepper to the bread. With a knife, finely chop half a clove of garlic and add it to the filling. Season with salt, pour a drizzle of extra virgin olive oil and mix with a spoon. Once the filling is prepared, dedicate yourself to the swordfish. Cut it into slices about half a centimeter thick, remove the edge of the side where the skin is. Place a knob of compressed filling on each slice of swordfish with your hands. Form the roll and pierce with a toothpick. Alternate the rolls with bay leaves. Dip the swordfish rolls in breadcrumbs and place them on a baking sheet greased with extra virgin olive oil. Add more oil to the rolls and bake in a preheated oven at 240°C for about 10 minutes. When cooked, take it out of the oven and enjoy the swordfish rolls together with your diners.