Braciole di Pesce Spada alla Ghiotta

Braciole di Pesce Spada alla Ghiotta is a Typical Sicilian Dish with swordfish. This recipe is featured on our Sicily Cookery Holidays, the venue for which is located on a peaceful private estate, with views of both the sea and almond groves. If you have any queries regarding our Cookery Course in Sicily, please don't hesitate to get in contact with us, or you can also order our 2008 Brochure online.

The following quantites will serve 4 people:

Ingredients
- Swordfish (about 1kg)
- 1 onion
- 200g Green Olives
- 50g Cappers
- Celery
- 200g Carrots
- Peeled Pachino Tomatoes
- 200g Breadcrumbs
- 30 g Sultans
- 50g Grated Parmesan
- 50g Caciocavallo Cheese
- Oil, salt, black pepper

Instructions

• Cut the swordfish in very fine slices (as fine as possible) and remove the skin
• Prepare a «ghiotta» frying in a large pan the sliced onion, the olives without stones, the chopped celery, carrot, cappers and sultans
• Let it cook on a low heat for about 15 minutes
• Spread the swordfish slices on the table and fill them with breadcrumbs seasoned with grated parmesan, half sultans and a few spoonsful of «ghiotta»
• Add the peeled tomatoes to the remaining «ghiotta»
• Close the slices of fish, adding inside a piece of fresh caciocavallo cheese (You have to obtain rolled stuffed slices)
• Put them on a spit and cook them for ten minutes in the «ghiotta» sauce, turning the spits on each side to let the rolled slices cook well
• Season with salt and pepper and serve warm

More information regarding Flavours Cooking Holidays in Sicily, can be found at: www.flavoursholidays.co.uk/sicily-region.htm