Servings: 4

Ingredients:

• 800 grams swordfish, thinly sliced
• 150 grams dried breadcrumbs
• 1 tablespoon capers, minced
• 30 grams piacentino cheese (or parmesan)
• 1 onion, peeled
• parsley, chopped
• extra virgin olive oil
• salt and pepper, to taste

Directions:

Flatten the slices of swordfish delicately with a meat-pounder, and then cut each slice in half.

Season the breadcrumbs with salt, pepper, and parsley. Take ¾ of the mixture, and add the capers and piacentino, sprinkling with a little oil.

Spoon the mixture onto the slices, and roll them up. Put on skewers, alternating the rolls with ¼ of the onion.

Moisten each skewer with oil, and coat with the remaining breadcrumbs.

Grill, turning only once, on charcoal or in a very hot oven for a few minutes.

Serve hot. Buon Appetito!