Ingredients

8 thin slices swordfish

100 gr. chopped swordfish

100 gr. spicy provolone

100 gr. bread crumbs

1 eggs

1 onion

1/2 tablespoon GIAFAR mountain fennel

parsley to taste

bay leaves to taste

extra virgin olive oil to taste

Salt to taste

pepper to taste

Preparation

Sauté a small chopped onion in a pan with a little oil along with a spoonful of parsley. Add the breadcrumbs, when they have browned, add half a spoonful of “GIAFAR fennel sauce” and the swordfish cut into pieces; add salt and pepper and leave to simmer for five minutes, then pour everything into a bowl and mix with the spicy provolone, cut into small cubes, and the egg. Place a little of the freshly prepared mixture in the center of each slice and then roll it up, making sure to close the ends well to prevent the filling from coming out. Dip them again in the breadcrumbs so that they are lightly covered, use a skewer to skewer the resulting rolls, keeping them separated by a bay leaf. Cook the rolls on a griddle, turning them a few times or place them on a lightly oiled baking dish, sprinkle them with a drizzle of oil and cook in the oven at 180° C for about 20 minutes.