Bocconcini di Sogliola

Parcels of Sole and Rocket


Preparation info

  • Difficulty


  • Serves


Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

This light and delicious recipe is from Friuli-Venezia Giulia, which is where speck comes from. Speck is a smoked ham that has been made in this region for centuries, using aromatic local wood in the smoking process. Here, the smoky speck, the peppery rocket and the delicate fish combine to form a tasty dish. You could also use plaice fillets, or thin slices of monkfish tail. The speck is important, but if it is impossible to find, you can use prosciutto crudo instead.


  • 4 soles, filleted (to make 16 fillets)
  • 16 thin slices of speck or prosciutto crudo
  • 1 bunch rocket/arugula leaves, stalks removed, coarsely chopped, plus extra whole leaves, to serve
  • 45 ml/3 tbsp olive oil
  • sea salt and ground white pepper


  1. Preheat the oven to 220°C/425°F/Gas 7. Lay the sole fillets out on a board. Line each one with a slice of speck, then season and sprinkle with the chopped rocket.

  2. Roll up the fillets and secure with kitchen string, twine, cocktail sticks or toothpicks.
  3. Arrange the parcels in oiled ovenproof dishes, drizzle with the remaining oil and bake for 15 minutes, or until cooked through.

  4. Remove the string or cocktail sticks and serve the parcels hot, accompanied by extra whole rocket leaves.