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Swordfish Involtini by Chef Dominique Rizzo on SBS

Chef and author Dominique Rizzo shares her recipe for swordish involtini with SBS Radio’s Matteo Rubbettino.

Swordfish Involtini - the Swordfish Involtini dish

This Swordfish Involtini recipe is a rendition of the sarde beccafico, stuffed baked sardines, although this is my version using swordfish and the similar delicious stuffing of garlic, pine nuts, raisins, pecorino cheese and onions.

Sarde beccafico is a typical Sicilian dish made of fresh sardines filled breadcrumbs, olive oil, pine nuts and raisins. Beccafico, which is a little bird similar to a quail, literally means beak figs.

Recipe for Swordfish Involtini by Chef Dominique Rizzo

Ingredients: 

  • 520 grams of swordfish
  • olive oil
  • ½ cup breadcrumbs
  • 1 tbsp parsley
  • 1 small onion
  • 2 garlic cloves
  • 1 tbsp pine nuts
  • 1 tbsp raisins, chopped
  • 4 tbsp flat-leaf parsley
  • 1 small red chilli
  • rich tomato sauce
  • mixed salad leaves
  • 1¼ cup pecorino cheese

Method: 

  1. Cut the swordfish into thin slices and flatten. Season with olive oil, salt and pepper.
  2. Place the breadcrumbs and parsley in a bowl.
  3. To prepare the filling, heat 2 tbsp of oil in a frypan over medium-high heat. Add the onion and cook until it softens. Add the garlic and cook for a further minute. Transfer the onion and garlic to a bowl, along with the pine nuts, raisins, flat-leaf parsley and chilli, and toss to combine.
  4. Preheat oven to 180°C.
  5. Place ½ tbsp of filling onto a piece of swordfish. Carefully roll up the swordfish. Repeat with the remaining swordfish and filling. Dip the rolls in the seasoned oil. Coat in the breadcrumbs. Fry in hot oil for 2–3 minutes. Transfer to a baking tray and bake in preheated oven for 7 minutes.
  6. Top with pecorino and serve with tomato sauce and a mixed salad.

This recipe serves 4, takes 15 minutes to prepare and 15 minutes to cook.  Skill level is easy.

If you would like more recipes and tips like this, then follow Chef Dominique Rizzo on her YouTube Channel and at  her “Putia Pure Food Kitchen” channel.

For more of Dominique’s recipes go to her cookbook “My Taste of Sicilly” http://dominiquerizzo.com/product/my-taste-of-sicily-by-dominique-rizzo/

Swordfish Involtini - Dominique's Cook Book

Dominique’s Cook Book

If this recipe whets your appetite for more of Dominique’s food, come to Putia Pure Food Kitchen for pure food dining and cooking class experiences.  What’s on the menu? Go to http://putiapurefood.com.au/current-menu/

Follow on Instagram: Putiapurefoodkitchen

Facebook: Putia Pure Food Kitchen

This recipe is featured on SBS at http://www.sbs.com.au/food/recipes/swordfish-involtini.

Want to Know More about Chef Dominique Rizzo?

Want to know more about Chef Dominique Rizzo?  

This is an excerpt from an interview with Dominique by “Gastronomy Gal” at http://www.gastronomygal.com/ for their blog “Healthy Eating Month”.

Want to Know More about Chef Dominique Rizzo - Dominique Rizzo

Q:   Having an Italian background, I guess cooking is in your blood. Did you start cooking when you were really young?

My mother tells me that I used to make her and dad breakfast in bed when I was three or four and used the hot water tap in the bath to make their coffee, so yes, I started young.

Q:  I love the idea of teaching healthy eating from an early age. Do you find that kids are more receptive to trying new things if they have been involved in the process of cooking?

Amazingly so, and also, through seeing other children trying different foods, they are highly influenced. I feel that when children have an opportunity to be in the process of making the food, they really feel proud and want to then enjoy what they have made.

 

Q: I know you are a big advocate, can you give us the rundown on ‘Whole Foods?’

To me whole foods are, as it says, incorporating “real foods” in your cooking using a variety of grains, nuts, seeds, fruits and vegetables, and also fresh organic meats. So to me, it’s really cutting out all of the tinned, preservative rich foods that can sustain in packets for ages. Fresh food, like us, is living food and the more we eat the living foods the more vibrant and healthy we will feel.

Want to Know More about Chef Dominique Rizzo_ Dominique Rizzo cooking

Q: You’ve just arrived back from an Italian holiday. For Italian novices, what is your favourite region and what did you eat there?

Well, of course, Sicily is my favourite region and my favourite dishes were fresh artichokes baked in the oven with garlic, pecorino cheese, anchovies and bread crumbs.  Also, I love their pasta and cauliflower with pine nuts and currants. Swordfish crumbed and baked in the oven with a dressing of parsley garlic, olive oil and lemon juice. I had a wonderful banquet of couscous and a squid ink sauce.. and the desserts……..I could go on for hours.

Q: Biggest food influences in your life?

My Zia (my Sicilian aunt), my mum, my first Head Chef Brenda and my love for foods that say something.

Q: What would your standard weekday lunch or dinner include?

Lunch usually for me is a salad with some sort of grain. I love chickpeas, lentils and salty things like olives, feta, capers and then tossed with roasted free range or organic chicken or tuna and a home-made dressing with loads of herbs. Dinner usually is fish, I love salmon so its salmon, seared, steamed, grilled and served with as many vegetables as I can find in my fridge. I am big on dressings and make great Asian, Mediterranean and yoghurt dressings to jazz up things.

Q: What is your favourite type of food to splurge on?

Italian Gelati

Q: What is your favourite really healthy dish?

Cold Soba noodles, greens and cold poached salmon with a sesame seed dressing or a green papaya salad with a good handful of Thai herbs and prawns with a zesty lime and chilli dressing.

Want to Know More about Chef Dominique Rizzo - Dominique Rizzo picking herbs.

Q: What would you order when you are eating out and trying to be conscious of weight/health?

Usually fish or seafood, I had a beautiful warm seafood and Thai salad with coconut tom yum broth….fantastic. Or I will order chicken if it’s free range or organic.  I don’t really eat a lot of meat as my body never really asks for it.

Q: How do you manage to stay so slim whilst loving food? Diet and exercise combination?

Definitely, in fact I get asked that all the time, people are amazed and always say how slim I am which I don’t think I am, but they feel that as I am a chef I must eat all the time, and I do but it’s what I eat. Yes, I also do exercise about 4-5 times a week. It’s about balance, I eat what I want, then exercise allows me to have that food freedom.

Q: Do you have any extra tips for Gastronomy Gal on healthy eating?

Listen to your body on hunger and feeling full signals, that way you can eat what you want, just stop when you have had enough.

Q: Most used cookbook?

Stephanie Alexanders “Cooks Companion”….its now falling apart

 

 

Dominique Rizzo's Italian Story -Dominique Rizzo

Dominique Rizzo’s Italian Story

Dominique Rizzo's Italian Story - Dominique Rizzo

Dominique Rizzo went to Sicilia for the first time at the age of three.  With her Italian father and Australian mother, her older and younger brother, they stayed on the farm of her uncle.  It was here that she first remembers seeing the process of the pigs being butchered and meat prepared.  It was the start point of a lifelong fascination with simple, fresh food, and specifically, a love of Sicilian food which led her to carve out a successful career as a chef.

Dominique Rizzo's Italian Story - Rizzo family Sicily 1950s

Dominique’s father, Vincent Rizzo came from a poor family in Palermo.  At the age of ten he left school.  At the age of eleven, he started working as an apprentice carpenter with his older brother Andrea.  His father, a seaman, had travelled all over the world including spending three or four years in Australia.  On his return to Sicilia, he talked of Australia and suggested  Vincent emigrate.  In  March 1961 at the age of 20, he boarded  the ship ‘Aurelia’ for Australia for a thirty-five day journey, before arriving in Melbourne.  It was the last  voyage for this ship, which was dismantled soon after.  The boat was small, quite rocky, and 35 days was a long time to be with with 1200 other migrants leaving from the port of Genova – a variety of nationalities including Spanish, Maltese, Yugoslav and Greek.  There were three people from Palermo on the ship, who he never saw again after disembarkation.  Sponsored by a friend, he found work and a home in Melbourne.

Dominique Rizzo's Italian Story -Vincent Rizzo Sicily 1950s

His first job was at the foundry making parts for tractors, working 12 hour days.  He learnt english from other Italian migrants who had been in Australia longer.  Vincent came to Brisbane to be best man at a friend’s wedding and while here he met his future wife at the dance hall, Cloudland.  When they married, he returned to his original trade as a carpenter as they began to build a life and family in Brisbane.  Vincent was the only one of his four siblings to come to Australia.
Dominique regards a trip to Sicilia for a gap year after high school, as the point when she felt a distinctive connection with her Italian roots.  The family had continued to regularly visit Italy during her childhood.  She remembers watching the cutting of pigs for the bleed and then the processing and use of every part of the animal. From the kitchen’s of her Zia’s and Nonna, she picked the vegetables, collected the eggs, rolled the polpette, stirred the pasta, picked the cucuzza and arranged the fruits.  She sat on a rickety stool cleaning garden snails, peeling vegetables, washing wild greens.  The menu could consist of tripe, goats heads, pigs trotters and intestines, rabbits, wild fennel, fresh broad beans, fresh pastas, grains, prickly pears, breads, goats cheeses or sheep infested with maggots being the delicacy.  She recalls the abundance and generosity of the tables, from those with so little, yet willing to share everything.

 

These experiences inevitably contributed to her love affair with Italian food.  Living with family and working in cafe’s during her gap year gave her a longer experience of the rustic land, peasant lifestyle and family filled eating extravaganzas.  She describes the recipes of her Italian family as being some of her most cherished , with the history of flavours from the most simple and freshest of foods.  Dominique continues to share her passion for Sicilia through her cooking and food tours back to her father’s homeland.  She describes the ongoing sense of joy on returning to Italia and the emotion on leaving.  Dominique’s life and work focus centres around her philosophy that ‘through the sharing of food we share life and one is never lonely or hungry.”

 

Elio Marzullo part of Italian Stories at www.ItalianWeek.com.au for 2014 _Dominique Rizzo's Italian Story

 

© Jacqueline Bawtree.  Used with Permission.