Cooking classes in Florence, Tuscan cuisine school, Tuscan cooking lessons, Chianti wine tours, professional cooking school Florence, visits to Tuscan farms and cellars

Tuscany Cooking Classes - Italy Travels

Tuscany Cooking Classes


Sogliola alla Fiorentina
Florentine-Style Sole



Preparation time: 20 minutes.
Cooking time: 20 minutes.
800g fillets of sole.
Plain white flour.
80g butter.
One glass white wine.
1.2kg. spinach.


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 flavours to mingle and serve on a warmed platter. Fish is always better moinstened with a little sauce, so if it reduces too much, simply add a little wine and melted butter.

Serve with a dry, fullflavoured white wine such as Vernaccia from San Gimignano, or a white from Pitigliano.

Bartolomeo Sacchi described sole as "a delicately flavoured fish, not very long and as thin as the sole of a shoe, from which the name probably derives. It is also considered a high quality fish".


Book Uffizi Gallery tickets, museum tickets reservations in Florence, skip the line at Florence museums!

Copyright © 2015 Italy Travels Firenze - All Rights Reserved - Cookies       Powered by Italiaprovider