Main Course

Involtini di Pesce Spada

Name: Involtini di Pesce Spada
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 porcje
Cuisine: italian
Ingredients: 600 g swordfish thinly sliced; 100 g breadcrumbs; 50 g parmesan cheese grated; 15 g parsley fresh, chopped; 2 ząbek garlic minced; 1 szt. lemon zested and juiced; 30 g pine nuts toasted; 30 g raisins; 3 łyżka olive oil; 1 łyżeczka salt; 0,5 łyżeczka black pepper freshly ground; 200 g cherry tomato halved; 4 szt. bay leaf (opcjonalnie)

These swordfish involtini are a classic Sicilian dish, featuring thinly sliced swordfish rolled around a savory breadcrumb and herb filling. They are baked until tender and lightly golden, offering a delightful combination of flavors and textures. A perfect light yet satisfying main course.

Oryginalny przepis autorstwa Forkin

Łączny czas: 50 min
Porcje: 4
Trudność: Średni
Na porcję: 558 kcal

Informacja o alergenach: może zawierać ryby, gluten, mleko, orzechy, siarczyny i orzechy z drzew. W razie alergii zawsze sprawdzaj opakowania składników.

Przygotowanie stanowiska

Składniki

600 gswordfish, thinly sliced
1 łyżeczkasalt
0,5 łyżeczkablack pepper, freshly ground
200 gcherry tomato, halved
4 szt.bay leaf(opcjonalnie)

filling

100 gbreadcrumbs
50 gparmesan cheese, grated
15 gparsley, fresh, chopped
2 ząbekgarlic, minced
1 szt.lemon, zested and juiced
30 gpine nuts, toasted
30 graisins
3 łyżkaolive oil

Sprzęt

toothpicks · mixing bowl · baking dish

Sposób przygotowania

Krok po kroku

1
Preheat your oven to 180°C (350°F). Lightly grease a baking dish.
Około 5 min
2
In a medium bowl, combine the breadcrumbs, parmesan cheese, parsley, garlic, lemon zest, pine nuts, and raisins.
Około 3 min
Wskazówka kucharza: Ensure all ingredients are well mixed for an even flavor.
3
Add the olive oil and lemon juice to the breadcrumb mixture and mix until just combined. The mixture should be moist but not soggy.
Około 2 min
Wskazówka kucharza: Adjust the amount of olive oil and lemon juice as needed to reach the desired consistency.
4
Lay the swordfish slices flat on a clean surface. Season lightly with salt and pepper.
Około 1 min
5
Place a small spoonful of the breadcrumb filling onto one end of each swordfish slice.
Około 5 min
Wskazówka kucharza: Don't overfill, or it will be difficult to roll.
6
Carefully roll each swordfish slice into a tight cylinder, securing with a toothpick if necessary.
Około 5 min
7
Arrange the involtini in the prepared baking dish. Scatter the cherry tomatoes around the involtini.
Około 2 min
Wskazówka kucharza: If using, you can intersperse bay leaves between the involtini for added aroma.
8
Bake for 15-20 minutes, or until the swordfish is cooked through and the filling is golden.
Około 20 min
Wskazówka kucharza: Cooking time may vary depending on the thickness of the swordfish slices.
9
Serve immediately, garnished with fresh parsley if desired.
Wskazówka kucharza: These pair wonderfully with a simple green salad or roasted vegetables.

Na porcję

Wartości odżywcze

71%Ocena

Kalorie: 557,7kcal
Białko: 43,4g
Węglowodany: 31,6g
Tłuszcz: 28,7g
Błonnik: 3,7g
Cukry: 8,4g

Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.

Przechowuj prawidłowo

Przechowywanie

Store leftover involtini in an airtight container in the refrigerator.

Odgrzewanie

Reheat gently in the oven or microwave until warmed through.