Stancato's Pasta Sauce


	Stuffed Swordfish Rolls 2 tbsp olive oil 1 small onion, finely chopped 1 celery stalk, finely chopped 1 jar Stancato's marinara sauce 4 oz pitted green olives, half roughly chopped, half left whole 3 tbsp drained bottled capers 4 large swordfish steaks, each about 1/2 inch thick and 4 ounces in weight 1 egg 2/3 cup grated Parmesan cheese 1/2 cup fresh white bread crumbs salt and freshly ground black pepper sprigs of fresh parsley, to garnish Serves 4 Heat the oil in a large heavy frying pan. Add the onion and celery and cook gently for about 3 minutes, stirring frequently. Add marinara sauce, olives and capers, with salt and pepper to taste. Bring to a boil, then lower the heat, cover and simmer for about 15 minutes. Stir occasionally and add a little water of the sauce becomes too thick. Remove the fish skin and place each steak between two sheets of plastic wrap. Pound lightly with a rolling pin until each steak is reduced to about _ in thick. Beat the egg in a bowl and add the cheese, bread crumbs and a few spoonfuls of the sauce. Stir well to mix to a moist stuffing. Spread one quarter of the stuffing over each swordfish steak, then roll up into a sausage shape. Secure with wooden toothpicks. Add the rolls to the sauce in the pan and bring to a boil. Lower the heat, cover and simmer for about 30 minutes, turning once. Add a little water as the sauce reduces. Remove the rolls from the sauce and discard the toothpicks. Place on warmed dinner plates and spoon the sauce over and around. Garnish with the parsley and serve hot. Cook's Tip This dish is not for the inexperienced cook because the pounding, stuffing and rolling of the fish is quite tricky. If you prefer, you can omit the stuffing and simply cook the swordfish steaks in the sauce.		Baked Polenta with Fresh Marinara Beef Stew with Tomatoes, Wine and Peas Calzone Eggplant Parmesan Gnocchi or Cavatelli with Asparagus and Artichokes Lamb Stewed with Tomatoes and Garlic Lasagna Linguine with Clam and Tomato Sauce Milanese Veal Chops Monkfish Medallions with Thyme Mussela Marinara Potato and Spinach Gnocchi Rigatoni with Sausage and Peppers Shrimp in Spicy Marina Spicy Linguine with Halibut and Tomato Spinach and Ricotta Gnocchi with Classic Cheese Stancato's Meatball Milano Soup Stancato's Cream of Tomato Soup Stuffed Swordfish Rolls Tagliatelle with Bolognese Sauce

Cleaveland, Ohio

STANCATO'S PASTA SAUCE