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- Sogliola alla Fiorentina
- (Florentine-style sole)
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- Ingredients:
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28 ounces fillets of sole
Plain white flour
3 ounces butter
One glass white wine
42 & 1/2 ounces spinach
Salt
Directions:
Melt half the butter in a casserole and add the fillets of sole, coated with flour.
Fry on both sides until golden and add the wine; allow to evaporate.
Wash, boil, chop and toss the spinach in the remaining butter; add to the fish. Warm gently to allow all the flavors to mingle and serve on a warmed platter.
Fish is always better moistened with a little sauce, so if it reduces too much, simply add a little wine and melted butter.
Serve with a dry, full flavored white wine.
That's it!
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