Swordfish Involtini with Tomato and Olive Sauce

Method

1. Prepare the filling: remove the crust from stale bread and cut the crumb into small cubes. Soak in water, then squeeze out excess moisture.
2. Add fiordilatte mozzarella cut into small pieces, dried oregano, salt, and pepper. Mix well to form a paste.
3. Lay out a thin slice of swordfish. Place a small amount of filling in the center. Roll up tightly and secure with a toothpick.
4. Prepare a batter: whisk together flour, an egg, and a little water to make a smooth, thin batter.
5. Dip each involtino into the batter, then coat with breadcrumbs.
6. Heat oil for deep frying. Fry the involtini in batches until golden and cooked through. Drain on a wire rack or paper towel.
7. Make the sauce: in a separate pan, heat olive oil and sauté a garlic clove. Add passata di pomodoro (or crushed tomatoes), pitted and chopped Calabrian olives, chili pepper, and oregano. Simmer for a few minutes.
8. Remove the toothpicks from the involtini. Serve the involtini with the sauce spooned over or on the side.