Recipe By : Molto Mario MB1D26
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Tablespoons extra virgin olive oil
2 Cloves garlic -- thinly sliced
1/2 Cup pine nuts
2 Bunches Italian parsley -- finely chopped
2 Tablespoons black pepper
1 Pound Swordfish, Center Cut -- sliced into
4 Oz., 1/4" Thick Pieces
2 Cups basic tomato sauce
1 Tablespoon hot chili flakes
1/2 Cup dry white wine
1 Bunch mint, leaves only
to yield 1/4 cup loosely packed
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.)
