Involtini di pesce spada

We went to the restaurant A Cannata, on the island of Salina, to try some of their delicious dishes like this one prepared with fresh fish.



For 4 servings

20 swordfish thin slices
200 gr of breadcrumbs
10 gr of raisins paste
20 gr of pine nuts


Arrange the slices on a flat surface and beat them lightly to make them all the same thickness.

Then place in the center of each slice a small heap of breadcrumbs, previously moistened with oil and enriched with raisins and pine nuts.

Make rolls with the fish, sticking five rolls on each skewer.

Cook on the grill and serve hot, seasoned with salmoriglio (a pinzimonio of oil, lemon, salt and parsley).

click for recipe
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I am a Milan based photographer and journalist. My first love has always been publishing and over the last twenty years I've had a front row seat into the world of interior, fashion and design magazines. Whether as an editor, writer or on the back end of the camera I have witnessed the gradual decline of paper and the rising supremacy of touchscreens. Just like my personal journey switching from film to digital, I am now sharing my experiences and passions with you here.
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