Involtini is an Italian dish consisting of thin slices of meat rolled with various fillings. Chef Kuniaki Arima introduces a southern Italian version using swordfish and breadcrumbs.
Slices of the fish are pounded and tenderized. “This way, the fiber of the fish will loosen," Arima says. "The fish becomes easy to roll and will not shrink and harden when cooked.” Chopped bread may be used instead of breadcrumbs. Serves two.
1 slice (100 grams) swordfish (kajiki)
20 grams bacon
2 slices anchovy, bit of garlic, 1 tsp olive oil, 3 Tbsp breadcrumbs, 1/2 Tbsp grated cheese, 1 tsp chopped walnut, some Italian parsley, 1/2 mandarin orange
Finely chop scallion and parsley. Pound garlic and chop. Chop anchovy and cut bacon into strips.
Place olive oil and garlic in frying pan over low heat. When aroma rises, add anchovy and stir-fry. Add bacon, scallion and stir-fry until tender. Remove and place in bowl.
Add breadcrumbs, cheese, walnut and parsley to bowl. Add mandarin zest. Add salt if desired. Preheat oven to 180-200 degrees.
Slice fish horizontally and reduce thickness to half. Lightly sprinkle the two slices with salt. Sandwich each between two layers of plastic wrap. Pound carefully with the back of two layered large spoons until size becomes 1.5 times larger.
Remove top layer of plastic wrap and place filling in cigar shape in the center. Fold in end of both sides and roll, using the plastic wrap to lift the slice. Close end with toothpick. Put remaining filling aside. The roll becomes easy to handle if cooled for a while in the refrigerator.
Heat nonstick frying pan over low heat without oil. Place roll, side with toothpick facing up. Turn sides when bottom turns white. Cook briefly and place on oven dish. Remove toothpick and sprinkle with remaining filling.
Place in oven and heat for about 3 minutes until breadcrumbs turn golden. Serve with wedge-shaped mandarin slices. Squeeze juice before eating.
Estimated time: 30 minutes (20 minutes to prepare, 10 minutes to finish).
Nutritional information (per serving): kilocalories, 205; sodium content, 1.4 grams; fat content, 12.1 grams.