Sword fish rolls with tomato

To prepare swordfish rolls, chop the onion finely and dice the celery heart, put them into a pan and add the olives, capers previously desalted in plenty of water and the Petti rustic sieved tomatoes - tomato purée. Season with salt and pepper and leave to cook for about 10 minutes over a low heat.
In the meantime, mix the breadcrumbs with the grated pecorino. Add a few spoonfuls of the sauce that’s cooking to the mixture to make the filling of your swordfish rolls softer. Place the slices of swordfish on a chopping board and beat them lightly with a meat tenderiser. Put a little filling in the middle of each one and fold the edges towards the centre so that the filling doesn’t leak during cooking then roll them delicately from bottom to top and close the swordfish rolls with toothpicks or cocktail sticks. Arrange the rolls in the pan with the sauce and leave to cook for about 7/8 minutes, covering them with a lid, remembering to turn them now and again so that the cooking is even.
Add fresh basil leaves to aromatise and serve with a sauce base.