Bocconcini of swordfish

Bocconcini of swordfish

Several Aeolian recipes made with fish are created thanks to the mixture of capers, cheese and breadcrumbs. Ingredients simple to mix for the realisation of simple recipes, but with strong aroma such as for the bocconcini of swordfish (thin slices of swordfish stuffed and rolled) of Filippino in Lipari.


18 thin slices of crude swordfish and 50 g boiled swordfish
30 g grated Parmesan cheese
120 g breadcrumbs
1 teaspoon capers
18 olives
chopped parsley
1 onion (peeled)
18 bay laurel leaves
extra virgin olive oil


Beat the slices of swordfish so as to flatten them as much as possible. Put the bread in a terracotta bowl and the grated Parmesan cheese, the flesh of boiled swordfish, the capers and the chopped olives, 2 tablespoons oil, the parsley, salt and chilli. Mix to obtain a flexible and homogeneous dough. Pour the dough on the slices of swordfish and roll them up to obtain bocconcini. Make skewers by alternating them with a bay laurel leaf and an onion and let cook the skewers for 7/8 minutes on the ember, wetting them from time to time with some drops of oil.