Bracioline di Pesce Spada alla Messinese Recipe

Name: Bracioline di Pesce Spada alla Messinese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups fresh mint leaves; 1 cup fresh parsley leaves; 2 fat cloves garlic, peeled and crushed; 4 ounces pine nuts; 6 ounces green Sicilian olives, lightly crushed with a mallet, stones removed, and coarsely chopped; 4 ounces dark raisins, plumped in warm Malvasia delle Lipari or any sweet, ambered wine; 1/3 cup capers preserved under salt, rinsed; 4 ounces pecorino; 6 ounces freshly made fine bread crumbs, toasted; 1 large egg, lightly beaten; Freshly cracked pepper; Fine sea salt, as needed; 2 pounds swordfish, sliced into 1/4-inch steaks; 1/4 cup extra-virgin olive oil; 2/3 cup Malvasia delle Lipari or any sweet, ambered wine

Servings: persons

1 1/2 cups fresh mint leaves
1 cup fresh parsley leaves
2 fat cloves garlic, peeled and crushed
4 ounces pine nuts
6 ounces green Sicilian olives, lightly crushed with a mallet, stones removed, and coarsely chopped
4 ounces dark raisins, plumped in warm Malvasia delle Lipari or any sweet, ambered wine
1/3 cup capers preserved under salt, rinsed
4 ounces pecorino
6 ounces freshly made fine bread crumbs, toasted
1 large egg, lightly beaten
Freshly cracked pepper
Fine sea salt, as needed
2 pounds swordfish, sliced into 1/4-inch steaks
1/4 cup extra-virgin olive oil
2/3 cup Malvasia delle Lipari or any sweet, ambered wine

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.
2
Lightly pan-roast the pine nuts.
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.
4
Generously grind on the pepper.
5
Work the elements to a well-amalgamated paste.
6
The pecorino and capers should be salty enough to flavor the paste, but after tasting it, add a bit more if you wish.
7
Lay the bracioline on a work surface and pound them lightly but firmly with a mallet, thinning the flesh a bit.
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.
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.
10
Remove the bracioline to a holding plate.
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.
12
Pour the sauce over the bracioline and present them, strewn with 1/2 cup mint leaves, warm or at room temperature.
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.
14
Theyll need some accessorya spoonful of warm tomato vinaigrette would do nicely.

1070

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 cups fresh mint leaves, 1 cup fresh parsley leaves, 2 fat cloves garlic, peeled and crushed, 4 ounces pine nuts, and more.

Yes, Bracioline di Pesce Spada alla Messinese falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bracioline di Pesce Spada alla Messinese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions