Ingredients

• 1/4 cup olive oil (for the stuffing)
• 1 onion (small, finely minced)
• 2 cloves garlic (finely minced, for the stuffing)
• 4 anchovy fillets (chopped)
• 2 tbsp plain breadcrumbs
• 3 tbsp fresh parsley (chopped)
• salt and pepper (freshly ground)
• 1/4 cup parmigiano reggiano (freshly grated)
• 2 egg yolks (large)
• 8 slices swordfish (1/4-inch thick (about 1 1/2 lbs))
• 1/4 cup olive oil (to finish the dish)
• 2 cloves garlic (finely minced, for the sauce)
• 1/2 cup dry white wine
• 900 g whole tomatoes (canned, seeded, drained and cut into strips (2 lbs))
• 2 tbsp capers

Instructions

1. Make the stuffing: heat the oil in a medium skillet, cook the onion until it begins to colour, 4-5 minutes; add the garlic and anchovies for 1 minute, then the breadcrumbs and parsley, stirring once or twice.
2. Transfer to a bowl, cool slightly, season, and mix in the parmigiano and egg yolks until well combined.
3. Lay the swordfish slices flat, spread each with stuffing leaving a border, roll into bundles and secure with toothpicks.
4. Heat the oil in a large skillet over medium heat and cook the bundles until golden on all sides, 6-7 minutes, turning gently so they stay closed; transfer to a plate.
5. Add the garlic to the skillet, stir, then add the wine and reduce almost completely, 2-3 minutes; add the tomatoes and capers, season lightly and cook 1-2 minutes.
6. Return the bundles just long enough to coat with the sauce — under a minute — and serve immediately.

Cooking Tips

• Ask the fishmonger to slice the swordfish thin
• Leave a border when spreading the stuffing
• Turn the bundles gently — toothpicks out only at the table
• Reduce the wine fully before the tomatoes go in
• Coat with sauce briefly; don't braise the rolls