Swordfish Involtini Alla Siciliana Adapted From The Babbo Cookbook
Ingredients
- 4 swordfish fillets (totaling about 1 1/2 pounds)
- 4 tablespoons extra virgin olive oil
- 1/2 cup Gaeta olives
- 1/4 cup salt-packed capers, rinsed and drained
- 1 tablespoon hot red pepper flakes
- 2 tablespoons pine nuts
- 1/4 cup currants
- 1 cup dry white wine
- 1 cup fresh bread crumbs
- 1/4 cup flat-leaf parsley, chopped
- salt & pepper
- 1/4 cup extra virgin olive oil
- 1 Spanish onion, finely diced
- 4 garlic cloves, peeled and thinly sliced
- 3 tablespoons fresh thyme, chopped, or 1 tablespoon dried thyme
- 1/2 medium carrot, finely shredded
- 2 28 ounce cans peeled whole tomatoes
- salt
Instructions
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