Home › Recipes › Recipes: Sogliole

Recipes: Sogliole

No. 60. Sogliole in Zimino (Sole) Ingredients: Sole, onion, beetroot, butter, celery, tomato sauce or white wine.

Cut up a small onion and fry it slightly in one ounce of butter, then add some slices of beetroot (well washed and drained), and a little celery cut up; to this add fillets of sole or haddock, salt and pepper. Boil on a moderate fire and keep the cover on the fish kettle. When the beetroot is nearly cooked add two tablespoonsful of tomato purée and boil till all is well cooked. Instead of the tomato you may use half a glass of Chablis.

No. 61. Sogliole al tegame (Sole) Ingredients: Sole (or mullet), butter, anchovies, parsley, garlic, capers, eggs. a Put an ounce of butter and an anchovy in a saucepan together with a sole or mullet. Fry lightly for a few minutes, then strew a little pepper and chopped parsley over it, put in a clove of garlic with one cut, and cook for half an hour, but turn the fish over when one side is sufficiently done. A few minutes before taking it off the fire add three capers and stir in the yolk of an egg at the last minute. Do not leave the garlic in more than five minutes.

No. 62. Sogliole alla Livornese (Sole) Ingredients: Sole, butter, garlic, pepper, salt, tomatoes, fennel.