INGREDIENTS
4 large chunks of swordfish
4 slices of pancetta
4 chunks of bread cubes
250 grams spinach
50 ml cream
1 clove garlic
2 tbsp of parmesan cheese
1 tablespoon bread crumbs
Butter
Salt and pepper
For the sauce:
Sprig of rosemary
50g pine nuts, toasted
150mls tomato passata
1 tsp capers
2 fillets anchovies
5 wedges lemon
Recipe continues
METHOD
Fry the spinach with garlic in butter, add the cream, parmesan and salt and pepper. Place in an oven proof dish, sprinkle over with bread crumbs and cook at 180c.
Roll the pancetta around the chunks of bread and skewer them alternately with the chunks of swordfish.
Drizzle with olive oil, salt and pepper and griddle on the griddle on all sides.
Heat some olive oil in a pan and add the capers, anchovies and rosemary. Stir in the tomato passata and finish with the pine nuts and lemon segments.