4 slices of swordfish
2 cloves of garlic
1 tablespoon capers
1 bunch of parsley
1 handful of basil leaves
4 tablespoons of breadcrumbs
350 g of ripe tomatoes
salt and pepper
Amalgamate the ingredients; breadcrumbs, garlic, onion, capers, parsley, basil finely chopped, grated lemon peel, salt and pepper.
Cut (or have cut) the slices of swordfish thinly, roll them up and secure the edges with a couple of toothpicks and brown the rolls in a pan with a drizzle of hot olive oil.
Rigirateli well, brown them on all sides. Wet them with a little white wine, add salt and pepper, cover them with some foil and cook them for three to four minutes slowly.
Once cooked, the skewers should be served hot with a bit of polenta.