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1
With a mezzaluna or a very sharp knife, finely mince 1 cup of the mint and parsley together with the garlic to a fine paste and transfer it to a large bowl.
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2
Lightly pan-roast the pine nuts.
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3
Add the olives, raisins, and any residual liquid and the pine nuts to the bowl along with the capers, pecorino, bread crumbs, and the egg.
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4
Generously grind on the pepper.
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5
Work the elements to a well-amalgamated paste.
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6
The pecorino and capers should be salty enough to flavor the paste, but after tasting it, add a bit more if you wish.
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7
Lay the bracioline on a work surface and pound them lightly but firmly with a mallet, thinning the flesh a bit.
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8
Spread each steak with a good tablespoon of the paste, roll it into a fat little sausage shape, and secure the braciolina with a toothpick.
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9
Over a lively flame, heat the oil in a large saute pan and very quickly cook the bracioline, sauteing them well but taking only a minute or so to do it so as not to overcook the fish.
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10
Remove the bracioline to a holding plate.
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11
When all are cooked, discard any remaining oil and rinse the pan with the 2/3 cup of Malvasia, scraping and stirring and permitting the wine to reduce for 2 to 3 minutes.
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12
Pour the sauce over the bracioline and present them, strewn with 1/2 cup mint leaves, warm or at room temperature.
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13
Sacrificing the beauty of the sauce, one could skewer the bracioline onto well-soaked grapevine twigs, olive wood twigs, thick branches of rosemary, or metal skewers, alternating them with bay leaves and roasting them over a very hot wood fire for a minute or two on each side, basting them with olive oil.
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14
Theyll need some accessorya spoonful of warm tomato vinaigrette would do nicely.
