Fried Swordfish Rolls

Method

1. Remove crust from stale bread and break into pieces. Soak in water, then squeeze out excess water.
2. Crumble the bread into a bowl. Add diced fiordilatte, origano, salt, pepper, and a drizzle of olive oil. Mix to form a moldable mixture.
3. Shape small balls of the bread mixture.
4. Cut thin slices of swordfish. Place a bread ball on each slice and roll up tightly. Secure with a toothpick.
5. Prepare a thin batter of flour and water (consistency that coats the finger lightly).
6. Dip each roll into the batter, then coat with panko breadcrumbs.
7. Heat oil to 160°C and fry the rolls until golden and crispy.
8. For the sauce: in a pan, heat olive oil and sauté a clove of garlic. Add tomato paste, sliced olives, peperoncino, and origano. Cook for a few minutes.
9. Serve the fried rolls with the sauce on top or on the side.