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.
Involtini di pesce spada
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).