INGREDIENTS :

¼ cup Gallo Pure Olive Oil

1 small onion, finely minced

2 cloves garlic, finely minced

4 Unico Flat Fillets, Anchovies, chopped

2 Tbsp. plain bread crumbs

3 Tbsp. chopped fresh parsley

salt and freshly ground black pepper

¼ cup freshly grated parmigiano reggiano

2 large egg yolks

8 1/4 inch thick slices of swordfish (approximately 1 ½ lbs.)

TO COMPLETE THE DISH :

¼ cup Gallo Pure Olive Oil

2 cloves garlic, finely minced

½ cup dry white wine

2 lbs. Unico Whole Tomatoes, seeded, drained and cut into strips

2 Tbsp. Unico Capers

salt to taste

PREPARATION: Heat the oil in a medium size skillet over medium heat. Add the onion and cook, stirring until it begins to color, 4 – 5 minutes. Add the garlic and anchovies and cook 1 minute longer. Add the bread crumbs, parsley and stir once or twice. With a slotted spoon, transfer the mixture to a bowl and cool slightly, then season with salt and pepper and add the parmigiano and egg yolks. Mix well until ingredients are well combined. Taste and adjust seasonings.

Lay the swordfish slices on a work surface and spread some of the onion mixture over each slice, leaving an empty border all around the slice. Roll each slice into a bundle and secure with 1 or 2 wooden toothpicks.

Heat oil in a large skillet over medium heat. Add the bundles and cook until they are golden on all sides, 6 – 7 minutes (turn bundles gently, so they don't open).

With a slotted spoon, transfer the bundles to a plate. Add the garlic to the skillet and stir once or twice. Add the wine and cook, stirring, until almost reduced, 2 – 3 minutes. Add the tomatoes and capers and season lightly with salt. Cook 1 – 2 minutes, stirring, then return bundles to the skillet and stir just long enough to coat the bundles with the sauce, less than 1 minute. Serve immedietely.

View a Shopping List for this Recipe