This dish is typical of Reggio Calabria. Any remaining sauce can be used do dress spaghetti.
Ingredients for 4 people
230 gr Crustless bread
120 gr Pitted black olives, chopped
75 gr Capers, chopped
120 gr Chopped flat-leaf parsley
Pinch chili pepper flakes
800 gr Swordfish steaks, 1 cm thick
2 tbsp. Olive oil
500 gr Tomato sauce with basil*
*Prepare a sauce by cooking the one onions, thinly sliced, and 1500 gr San Marzano tomatoes, seeded and crushed, in a pan over low heat without seasoning; when they have released their liquid but are not colored pass them through a food mill. Return them to the pan and cook again for about 10 minutes with 1 teaspoon basil, 2 tbsp. olive oil and salt.
In a bowl, combine the bread, olives, capers, parsley, salt, chili pepper, and a little water; work these ingredients together well to blend them.
Slice the steaks into 2,5 cm strips. Place a dollop of the bread mixture on each strips, roll up, and fix them with a toothpick.
Heat the olive oil in a pan and cook the roll-ups, browning them on both sides.
Meanwhile, heat the tomato sauce in a wide pan, and when the roll-ups are well cooked, transfer them to the sauce and cook them in it for a few minutes.
Serve the roll-ups hot.