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Ingredients

• Ingrédients: Serves 3-4 with 2-3 braciole on a skewer.
• swordfish steaks cut 1 ¼ -1pound thick
• lemon – 1 ( juiced )
• salt (Kosher) to taste
• Fontina cheese – 16 ounces
• garlic cloves – 8 medium seize
• Italian parsley – 40 sprigs (approximately)
• basil leaves – 16
• pine nuts – 8 tablespoons (toasted)
• Reserved fish trimmings
• eggs- 4-6 (medium)
• Bread crumbs
• yellow raisins – 2 tablespoons
• Bay leaves – to layer in between braciole on skewer
• Skewers soaked in water (24-48 hours)
• Extra Virgin Olive Oil
• Arrange over sautéed broccoli rabe. Garnish with tapanade and tomato vinaigrette

Description

In The Restaurant We Cut This On An Electric Slicer. It Is Faster And More Accurate Than By Hand. It Is Also Dangerous If The Fish Is Frozen To Hard Or If It Is Not Frozen At All…

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