Olive oil
1/4 cup finely diced pancetta
1/3 cup diced onions
32 oz. can whole peeled plum tomatoes, San Marzano recommended
1/4 cup pitted Niçoise olives
2 cups panko bread crumbs
4 oz. fresh spinach, blanched, squeezed dry in a kitchen towel, and chopped
1 cup finely grated Parmesan cheese
1/4 cup golden raisins
1 cup 1-inch-dice winter squash, blanched for 1 minute
1/4 cup toasted pine nuts
1 tsp. minced garlic
1/4 cup flat-leaf parsley
4 (3-oz.) swordfish fillets, pounded thin
Sea salt
Preheat an oven to 350°F. Rub a Dutch oven with olive oil.
Brown the pancetta in a small skillet over medium heat until crisp, remove, and reserve. Add the onions to the skillet and cook, stirring frequently, until just tender, about three minutes. Crush the tomatoes with your hands into a large bowl. Add the onions and olives and mix well.
Combine the panko, spinach, Parmesan, raisins, squash, pine nuts, garlic, and parsley in a large bowl and mix well. Divide the mixture into four portions and spread them out on each of the swordfish filets. Roll the filets around the filling (see photo). Season the filets lightly with salt.
Place the four swordfish braciole seam side down in the Dutch oven. They should not touch each other. Spoon the tomato mixture over the fish. Cover and bake for 25 minutes, or until hot through. Remove the Dutch oven from the oven and let the swordfish braciole stand for 10 minutes before serving. Garnish with the pancetta.
