SOLE AND SPECK ROLLS
Preparing a tasty dish based on sole may seem like a difficult task.
Often, however, it takes very little, as in the case of this recipe: sole and speck rolls.
It may be that this fish is the first one given to children precisely because of its “not fishy” taste, it may be that my palate prefers stronger flavors, but sole really doesn’t thrill me.
While browsing various newspapers and recipe books you sometimes come across articles and especially photos that catch your attention — and that’s what happened here.
The rolls that appeared before me looked so inviting that I had to try them, and fortunately I did!
This dish, light yet very flavorful at the same time, is ideal when you’re in a hurry but don’t want to give up bringing a tasty and healthy plate to the table.
In fact, sole is a lean fish, low in fat and perfect for low-calorie diets or for keeping light, provided you don’t overdo the seasoning.
Serve them accompanied by a good plate of vegetables and with little effort you’ll please the whole family.
- Difficulty: Very easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Cooking time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 4 fillets sole
- 4 slices speck
- 1 bunch parsley (chopped)
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon Parmigiano Reggiano PDO (grated)
- to taste sage
- 1 clove garlic
- to taste rosemary
- to taste salt
- to taste pepper
Preparation
First of all, rinse the plaice fillets under cold running water and dry them by patting with paper towels. Then lay the slices of speck on a cutting board and place on each one a plaice fillet. Fold the edges of the speck that extend over the fish.
Sprinkle the plaice fillets with a mixture of chopped parsley, garlic and Parmesan and season with salt and pepper. Roll up the fish and speck and secure the rolls with wooden toothpicks.
At this point pour the oil into a nonstick pan and brown the rolls over high heat for a few moments, then lower the heat and continue cooking for 8–10 minutes. Add the sage and rosemary and finish cooking for another 2 minutes. Serve immediately.
TIPS AND VARIATIONS
You can use either fresh or frozen sole fillets for this recipe.
Alternatively, you can stuff the sole with a mixture of chopped capers and aromatic herbs mixed with breadcrumbs.
This dish can also be prepared in the oven.
In that case, coat a baking dish with 2 tablespoons of oil, arrange the rolls in it and drizzle with half a cup of dry white wine.
Bake in a preheated oven at 392 °F for about 10 minutes.
