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Sogliola alla Fiorentina

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Sogliola alla Fiorentina with lemons

Sogliola alla Fiorentina is a traditional dish cooked using a flatfish (sole) found in the European waters. It is believed that the sole was extremly popular among the ancient Romans.

The fish fillets previously seasoned with salt and pepper, sprinkled with lemon juice or coated in flour are fried in melted butter on both sides. When the sole obtains a golden colour, a glass of white wine is added to the pan. The fish is cooked further until the alcohol evaporates. The sogliola is stirred with boiled spinach and butter.

The present dish may also be cooked in the oven with the same ingredients plus a white sauce made of onions, fresh thyme leaves, butter, milk, cream, egg yolks, flour, grated parmesan cheese, salt and pepper.

The Sogliola alla Fiorentina is best served with a glass of Vernaccia di San Gimignano or Bianco di Pitigliano wine.


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References

Sogliola alla Fiorentina, www.tuscany-cooking-classes.com

Sogliola alla fiorentina (Sole, Florentine style), novellinocucina.blogspot.com

Sole, Florentine Style :Sogliole Alla Fiorentina, countingsheep.typepad.com