Sword fish rolls with tomato
Sword fish rolls with tomato Method To prepare swordfish rolls, chop the onion finely and dice the celery heart, put them into a pan and add the olives, capers
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Cooking tools:
- Meat tenderizer
- Chef's knife
- Cutting board
- Skillet
- Mixing bowl
- Grater
- Toothpick
- Spoon
- Stove
- Plate
Ingredients
- 1 kg swordfish cut into slices about 10 mm thick
- 700 gm Petti rustic sieved tomatoes - tomato purée
- 200 gm pitted black olives
- 200 gm breadcrumbs
- 100 gm pecorino cheese
- 50 gm natural or desalted capers
- 1 onion
- 1 celery heart
- Extra virgin olive oil
- Salt
- pepper
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