Swordfish rolls

Serves 4:
500 g swordfish
25 g raisins
25 g pine nuts
2 anchovies, boned
50 g bread crumbs
25 g Parmesan cheese
1 parsley sprig
1 garlic clove
1 onion
some bay leaves
extra-virgin olive oil
salt and pepper

Cut the swordfish into small slices and cook about 150 g in a pan with oil, garlic and the chopped parsley, until brown. Add the raisins, the pine nuts, and the anchovies melted in some oil. Season with salt and pepper and remove from the heat. Spoon the filling across the top of the swordfish slices, roll up and skewer, putting bay leaves and onion slices in between the rolls. Coat with the bread crumbs, place in a baking dish and bake for about 20 minutes, or grill. Serve hot.

Serve this dish with Rosso Virzì served at 18°
or Don Pietro bianco served at 13°