sole with saffron, alla san gimignano - traditional tuscan recipe from our blog
Upload: accademia-italiana-di-cucina-pandolfini-good-tastes-of-tuscany
Post on 31-Jul-2016
216 views
DESCRIPTION
Recipe from the Blog of Good Tastes of Tuscany. For more information, visit http://www.tuscany-cooking-class.com/ or http://blog.tuscany-cooking-class.com/.TRANSCRIPT
Difficulty
Sole with Saffron
alla San Gimignano
A few weeks ago, we talked about the red gold of San Gimignano: saffron. Here's a recipe that features San
Gimignano's gold itself. It is an easy and delicious dish, and it doesn't take much time to prepare. We hope you enjoy it.
To know more
Ingredients
Begin by sauteing the mushrooms, onion and shallot in a small amount of olive oil. When the vegetables are nicely wilted, add the wine and cook over medium-low heat for
15 or twenty minutes, or until the liquid is reduced by half. Season with salt and pepper.
Arrange the sole filets in a greased oven proof pan with a lid, and season them with salt and pepper. Pour the wine
and mushroom sauce over the sole, and bake, covered, in a 375 degree oven for 15 minutes. Remove the lid.
2 large filets of sole, cleaned and cut in half
1/2 pound of mushrooms, sliced 1 small onion, diced
1 shallot, chopped 1/2 cup cream
1 cup Vernaccia di San Gimignano, or other dry white wine
a pinch of saffron salt and freshly ground black
pepper olive oil
Mix the cream and saffron until the mixture is homogeneously shaded yellow, and pour this over the fish.
Bake for 5 to 10 more minutes, until the liquids are bubbling.
This dish is especially nice served with boiled potatoes or a simple rice that will soak up the delicious sauce. Add a
green salad for color and texture contrast, and you have an easy meal, redolent of the heart of Tuscany. Of course,
serve the Vernaccia to drink!
To know more