Swordfish rolls with pine nuts, raisins and Mediterranean flavors

Spending for 4 people:
480g swordfish fillet, 50g pine nuts, 50g raisins, 150cc moscato di noto, 150g of breadcrumbs, 400g of spinach, 2 sprigs of thyme, 2 marjoram sprigs, 1 sprig of oregano, 8 mint leaves, lemon zest untreated, extra virgin olive oil, salt and pepper of the whirl q. b.

Method:
Wash the fish and dry it with absorbent paper. Obtained from the swordfish 8 slices of 60g each and beat them with the beat meat (protect with a sheet of film), so as to flatten well. Soak the raisins in a bowl with Muscat for 20 '. Heat a non-stick frying pan and toast the pine nuts (they must have a golden color). Put the grated bread in a bowl, the toasted pine nuts, the finely chopped aromatic herbs, the grated lemon zest, a pinch of salt and pepper, mix together, pour a little oil and mix well. Arrange the slices of sword stretched out side by side, distributed in the center of each about 40g of the prepared filling, roll them on themselves, forming 8 rolls, and close them with a toothpick. Transfer the rolls into a baking sheet covered with baking paper and bake in a preheated oven at 180 ° for 12 '. Remove them from the oven, remove the toothpick and cut them in half. Arrange in the center of the plate as you like the rolls cut in half to show the farce above a bed of spinach salad decorated with pine nuts and a string of extra virgin raw.

Word of the chef Giuseppe Argentino: A dish that is a tribute to the Mediterranean, its colors, aromas and flavors. It is a healthy recipe, simple but able to give emotion to the palate

This recipe was created by Chef Giuseppe Argentino for the Pro Loco Marzamemi.