Advertisement
Sogliola
Sole
Appears in
By Antonio Carluccio and Priscilla Carluccio
Published 1997
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.