Involtini Di Pesce Spada - Swordfish Rolls - cooking recipe

Ingredients

2 lbs swordfish fillets, VERY thinly sliced and trimmed (trimmings reserved)
1 medium onion, chopped
2 garlic cloves, chopped
olive oil
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
1 tablespoon capers
3 ounces provolone cheese, piccante. diced
3 ounces breadcrumbs, homemade preferred
2 large eggs
salt and pepper
Sauce
1 ounce fresh lemon juice
2 garlic cloves
4 ounces olive oil
1 teaspoon oregano
2 teaspoons crushed tomatoes

Preparation

Heat 1 1/2 Tablespoons olive oil in a pan, and brown the onion, garlic, and trimmings from your swordfish.
After browned, add parsley, basil, breadcrumbs an capers.
Cook for approximately 2-3 minutes and remove from heat to cool.
After it has cooled slightly, run the mixture through a food mill.
Combine diced Provolone piccante and beaten eggs with the breadcrumb/onion mixture.
Take out your very thinly sliced swordfish and flatten slightly with a mallet.
Then take your filling and place a nice sized spoonful pf mix in the middle of your flat fillets.
Roll up the fillets and hold it closed with a toothpick.
Saute rolls in a bit of olive oil until cooked through.
While rolls are cooking, prepare sauce.
Add lemon juice to a non-reactive bowl, and start whipping it vigorously adding your olive oil very slowly in a steady stream until you acheive a superior emulsion.
Finish off with garlic oregano and tomato.
Spoon a nice amount of sauce onto your plate, and place rolls on top of sauce.
Serve.