466. Filetti di Sogliole col Vino

Sole Fillets in Wine

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

  • About

Method

Take sole that weigh no less than 150 grams (about 5-¼ ounces) each, cut off the heads and remove the skin. Then separate the bones from the flesh with a sharp knife to obtain four long fillets for e