Preparation

• First of all, clean the swordfish, eliminate the skin and the fishbones, then dry and cut the flesh into 8 small dices.
• Dress them with a pinch of salt and dry chili pepper according to your personal taste.
• Wrap a half slice of ham around each piece of swordfish, lay a sage leaf over it and close the wrap with a tooth stick.
• Arrange the wraps over an oven tray covered with baking paper and lightly greased with some oil, then bake at 200° for about 15 minutes, until the ham becomes crisp.
• Serve the wraps warm and just baked.