Ingredients for 6 people:18 slices of swordfish
30 g. of grated pecorino breadcrumbs
50 g. of swordfish meat boiled 10 green olives
1 tablespoon of laurel tomato sauce
Mix the breadcrumbs, pecorino, boiled swordfish pulp, capers and chopped olives, parsley, tomato sauce, salt oil and chilli together. Stuff the swordfish slices with this mixture, roll them and put them on the skewers, alternating with bay leaves and raw onion slices. Cook on the grill.