Sole Fillets Rolls with Borgonzola (Filetti di pesce al Borgonzola)

1. In skillet, sauté onions in butter over medium heat, until tender. Add garlic and celery and cook until soft. Add mushrooms, salt, pepper and parsley. Cook for 3 minutes, stir in wine and reduce to half. Add grilled bread cubes and half of the Borgonzola Sauce. Remove from heat. Spread sole fillets with mixture, roll up and secure with toothpick or thin string.
2. Place fish rolls in buttered baking dish, top with remaining sauce and bake in oven at 325 °F (160 °C) for 35 to 40 minutes, or until fish just flakes when tested with a fork and sauce is bubbly.
3. Borgonzola Sauce:
4. In same skillet, cook flour in butter over low heat for 2 to 4 minutes, stirring constantly until flour is slightly golden. Gradually add milk, whisking constantly for 6 minutes or until mixture thickens. Add cheese, a few pieces at a time, stirring constantly. Add crushed tomatoes, salt, pepper, basil and oregano. Mix well. Cook over low heat until cheese melts. Turn off heat and keep warm.

Yield: 8 to 12 servings