Stuffed Swordfish Rolls

Put a skillet on moderate heat with a little oil. Add the onion and gently fry. As soon as the onion begins to color add the minced swordfish, basil, parsley and breadcrumbs. Fry gently for 5 minutes so the flavors will blend.

Put the mixture through a food mill. Add the provolone, eggs, a pinch of salt and minced chili, and mix well.

Lightly flatten the slice swordfish with a meat mallet. Spread a little of the prepared filling on each and roll up and fasten with toothpicks.

Either barbecue the involtini or broil or grill them and serve with salmoriglio.