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.
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".