Involtini di pesce spada
You can prepare these paupiettes in advance and cook them at the last minute, making them an ideal dish to serve when you have guests.
Wash, half and remove seeds from the tomatoes. Sauté them in a pan with two tablespoons of the olive oil and the clove of garlic for ﬁve minutes. Discard garlic and leave to one side.
Place the ricotta in a mixing bowl. Add the pine nuts, raisins, most of the parsley, the orange zest, season with salt and pepper and mix well. Spoon a small amount of the mixture onto each slice of sword ﬁsh.
Roll ﬁsh up to form a barrel shape and secure with a toothpick.
Heat the other two tablespoons of olive oil in a pan and add the chopped onion and the swordﬁsh. Pour in the wine and allow to evaporate. Finally, add the previously cooked tomatoes and cook over a high heat for a further ﬁve to six minutes.
Season, sprinkle with the rest of the parsley and serve immediately.