*  Exported from  MasterCook  *
 
                  Swordfish Involtini With Steamed Spinach
 
 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.)
 
 Yield: 4 servings
 
 
 
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