If your kitchen needs a vacation, let’s bring Sicily to you with these scrumptious swordfish rolls. Today we’re making Sicilian swordfish rolls in volutini de pesi spada. Picture this warm, flaky swordfish wrapped around a filling of toasty breadcrumbs, pine nuts, raisins, garlic, and fresh herbs. It’s a flavor explosion. Rich, light, salty, sweet, and a touch smoky if you grill them just right. The magic. The swordfish is meaty but mild. The perfect canvas for bold Sicilian flavors. Toasted breadcrumbs, olive oil, capers, lemon zest, and a hint of anchovi packumi punch. And those little bursts of sweetness from the raisins. Genius. Simple to make, but oh so elegant. Roll, secure with a toothpick, brush with olive oil, and grill or bake. Serve with a splash of white wine or a squeeze of lemon. Fancy? Absolutely. Doable on a week night? You bet. Bring a bit of sun sea and Sicilian soul to your table. One bite and you’ll feel like you’re in Polarmo. Let’s get cooking.
