| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Seafood | Italian | New, Text, Import | 1 | Servings |
INGREDIENTS
| 3 | tb | Extra virgin olive oil |
| 2 | Cloves garlic, thinly sliced | |
| 1/2 | c | Pine nuts |
| 2 | bn | Italian parsley, finely chopped |
| 2 | tb | Black pepper |
| 1 | lb | Swordfish, Center Cut, sliced into 4 Oz., 1/4" Thick Pieces |
| 2 | c | Basic tomato sauce |
| 1 | tb | Hot chili flakes |
| 1/2 | c | Dry white wine |
| 1 | bn | Mint, leaves only, to yield 1/4 cup loosely packed |
INSTRUCTIONS
Preheat oven to 450 degrees F. In a 12 to 14-inch saute pan, heat oil until smoking. Add garlic and cook until lightly golden brown, about 30 seconds. Add pine nuts and cook, stirring constantly until toasted golden brown, about three to four minutes. Remove from heat, stir in parsley flakes and black pepper and allow to cool. Lay swordfish pieces out on counter and divide pine nut mixture among them. Carefully roll each piece like a jellyroll and secure with a toothpick. In a 12 to 14-inch oven proof saute pan, heat tomato sauce, chili flakes and wine until boiling. Place involtini in sauce, well separated and place pan in oven. Keep in oven until cooked through, about six to eight minutes. Remove from oven, sprinkle with mint leaves and serve. (An excellent accompaniment would be simply steamed spinach, dressed with oil and lemon.) Yield: 4 servings Recipe by: Molto Mario MB1D26 Posted to MC-Recipe Digest V1 #624 by Sue <suechef@sover.net> on May 29, 1997
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