Though I generally associate the word saltimbocca with the Roman veal dish, it is quite appropriate with swordfish too, because the results are so good that they will seem to fly off the plate, hopping into your mouth as fast as their Roman counterparts do.
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients:
- 4 thin slices swordfish, cut in half lengthwise
- 1/3 pound mozzarella
- 8 finely cut slices of lean prosciutto
- 2 tablespoons grated Parmigiano
- 1/4 cup butter
- A few leaves fresh tarragon, (in its absence use parsley), minced
- The juice of 1 clove garlic
- 1/4 cup dry white wine
- Flour
- White pepper to taste
- Toothpicks
Preparation:
Moisten your meat pounder and gently thin the fish slices, taking care not to break them. Cut the mozzarella into 8 thin slices. Lay a slice of mozzarella and one of prosciutto on each slice of fish.Use a garlic press to extract the juice from the garlic clove; combine it, in a bowl, with the grated Parmigiano, minced tarragon, and white pepper. Spread a little of the mixture over each of the swordfish slices and roll them up, securing them with toothpicks.
Roll the swordfish involtini in flour and sauté them in the butter for few minutes, turning them gently. Sprinkle the wine into the pan, cook over a lively flame until the wine is evaporated, and serve hot.
The preparation time is about a half-hour, and these quantities will serve 4. They will go nicely with a fairly powerful white wine, either a Vermentino dei Colli di Luni or a Fiano di Avellino.
