Ingredients
- 200 g 4 slices of swordfish
- 200 g black figs
- 60 g of bread
- 15 g raw salted almonds
- 15 g desalted capers
- 8 fig leaves
- 3 anchovy fillets in oil
- 1 sprig of wild fennel
- bread crumbs
- anchovy sauce
- extra virgin olive oil
- salt
- White pepper
Prepare the filling: peel the figs keeping the white part.
Chop coarsely caper the almonds and mix them with the figs, 1 teaspoon of anchovy sauce, 1 tablespoon of breadcrumbs and a little white pepper; season with salt.
Enlarge well the slices of swordfish, divide them in half and place 1 tablespoon of filling on each half slice. Close the rolls, tucking the side edges onto the filling and then rolling.
Blanch fig leaves for 20 seconds.
Grease the rolls, salt them, wrap them in the fig leaf and close it with a toothpick. Arrange them with the fennel in a pan lightly greased with oil. Bake at 190 ° C for 8-10 minutes.
Dilute anchovies on low heat with 2 tablespoons of oil for 5 minutes; drain the oil, add the chopped breadcrumbs and toast until crisp. Serve it with the rolls.
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