Sicilian cuisine, especially the "Baroque" one, can be very complex at times, because of this it is always best to have somebody with you to show you all the "magic".
For those who would like to master this old traditional Sicilian recipe, Mamma Lucia from Ristorante Cin Cin in Palermo knows all the culinary secrets about it.
Swordfish rolls (involtini di pesce spada)
Ingredients (serves 4)
12 slices of swordfish (600-700g)
Extra virgin olive oil
100g grated mature cheese (pecorino if possible)
20g pine kernels
1/2 a small chilli pepper chopped
Salt and pepper
3-4 cloves of garlic
1 small onion
12 bay leaves
4 skewer sticks
The filling: finely chop the onion and garlic and gently fry in olive oil until soft. Add salt and pepper, the pine kernels, the raisins, the finely chopped parsley, the cheese and the chilli pepper and mix well until it is fairly solid (though not too dry).