Stuffed Swordfish Rolls

Chop half an onion and a clove of garlic and sauté them in a pan with a tablespoon of oil. Add the passata, salt and pepper and cook for about 25 minutes. Finish the sauce with dried oregano and a few capers. Use a wet meat tenderizer to make 8 slices of the swordfish thinner (the fish won’t stick if you wet the tenderizer first).|Puree the remaining fish along with the provolone cheese, the egg, 1/2 cup bread crumbs, a teaspoon of chopped parsley and the pistachios and pine nuts, obtaining the stuffing for the swordfish rolls. Spoon the stuffing onto the slices of swordfish and roll them closed. Pass them in some bread crumbs and fry them in a pan with a drizzle of hot oil. Cook for 5-6 minutes, turning them. Add salt only if needed (considering the provolone is rather salty) and serve with the tomato sauce.