Label
All
0
Clear all filters

Antonio Carluccio, Priscilla Carluccio

Sogliola

Sole

Appears in
Carluccio's Complete Italian Food
Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

  • About

Italians coming into my restaurant in London are always impressed by the tastiness of the sole, mainly because they believe Italian sole are the best that can be eaten. I must admit that the Italian dish fritto misto (mixed deep-fried fish), when made with a few freshly caught prawns and sogliolette (small sole), is one of life’s greatest culinary pleasures.

Sole is available around the whole Italian coast, including the islands. There are many types of sole, which can be easily distinguished from other species of flat fish by the fact that both eyes sit on what would have been the right side of the fish. The Dover sole lives on the sandy seabed and is so well camouflaged that it is almost impossible to see. It is fished commercially and is so heavily exploited that it is feared that stocks are seriously depleted.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 160,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

Part of

Related Recipes

  • ‌
  • ‌
  • ‌
  • ‌

Related Reference

  • ‌
  • ‌
  • ‌
  • ‌
The licensor does not allow printing of this title