- 8 slices of sworfish thinly cut (5 mm)
- 32 asparagus ends steamed or boiled
- 1/2 glass white wine
- a bunch of parsley
- 2 spoons of unsalted capers
- 50 gr of grated sheep’s cheese
- 8 blades of chive
In a blender put parsley, capers, sheep’s cheese, salt and pepper.
Lay the slices of swordfish, add the mixture, lay 4 asparagus on each slice so that you can see the end of them, roll the roulade and make a knot with the chive.
In a buttered ovenproof dish, put the roulades, add oil and white wine .
Bake in a 180°C oven for 20 minutes.