The Art of Cookery: Florentine-style sole - Italian Florentine-style sole from Tuscan Cooking.

The Art of Cookery - Traditional italian recipes & wines from florentine and tuscan cookingItalian Food RecipesTraditional Florentine, Tuscan and Italian Recipes & Wines


FISH


Sogliola alla fiorentina
(Florentine-style sole)
  • Preparation time: 20 minutes.
  • Cooking time: 20 minutes.
  • 800g fillets of sole.
  • Plain white flour.
  • 80g butter.
  • One glass white wine.
  • 1.2kg. spinach.
  • Salt.

 
Melt half the butter in a casserole and add the fillets of sole, coated with flour. Fry on both sides until golden and add the wine; allow to evaporate. Wash, boil, chop and toss the spinach in the remaining butter; add to the fish. Warm gently to allow all the flavours to mingle and serve on a warmed platter. Fish is always better moinstened with a little sauce, so if it reduces too much, simply add a little wine and melted butter.
 
Serve with a dry, fullflavoured white wine such as Vernaccia from San Gimignano, or a white from Pitigliano.
 
Bartolomeo Sacchi described sole as "a delicately flavoured fish, not very long and as thin as the sole of a shoe, from which the name probably derives. It is also considered a high quality fish".

 
 
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