Armando Percuoco

Involtini di salmone

Serves 6

Ingredients

6 bunches of English spinach, stems removed
11/2 tablespoons unsalted butter
3 cloves garlic, chopped
12 slices fresh salmon, about 5mm thick
7 tablespoons olive oil
10 green spring onions, finely sliced
300ml dry white wine
15 roma tomatoes
6 basil leaves

Method

Boil spinach for 5minutes, drain and chop.

Melt butter in a frying pan over a low heat, add garlic, then stir in spinach.

Divide mixture in 12 parts.

Lay salmon slices flat and place a dollop of spinach mixture in the middle of each.

Roll slices up and secure each one with a toothpick.

Place oil and onions in a frying pan over medium high heat and fry until onions are soft, about 3 minutes.

Add rolled salmon and toss over high heat to seal the surface.

Add wine and simmer until it evaporates. Add tomatoes and simmer for 6 minutes.

Remove toothpick and serve sprinkled with basil