Bocconcini di pesce spada
It has taken me years to learn how to prepare swordfish, and then it turns out to be one of the easiest stunts in any cooking repertoire, as these flavoursome swordfish bocconcini go to show.
20 years ago, every Italian fish shop had a swordfish as their showpiece, and the fishmonger would slice out steaks leaving the bill intact. These days, it has become increasingly rare to find a complete swordfish, but the fillets are always readily available, and the firm, lean meat is perfect for a grilled steak or a raw fish starter. Another alternative is to prepare small chunks of swordfish as swordfish bocconcini and serve them with fettuccine pasta. The result is outstandingly delectable, and the dish can be prepared by anyone in less than 15 minutes.