A swordfish roulade, stuffed with toasted breadcrumbs, late mandarin orange from Ciaculli. This is a dish that couldn’t be more Sicilian than this, also for the classical pairing with barbecued aubergine purée. On the island, swordfish and aubergine couple with prawns and courgettes. The stimpirata sauce is made by mixing garden herbs, capers, green olives, vinegar and mint.
A practical mind