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Sole Rolls with Basil and Almonds |
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Serves: 4 Print this Recipe(Sogliola con Basilico e Mandorle) Category: Fillets and Steaks Andrea Felluga of the Livio Felluga winery took my husband and me under his wing and showed us around his region of Friuli-Venezia Giulia. One memorable town we visited was Grado, on the Adriatic coast. Situated on an island, Grado was a refuge for Roman citizens of nearby Aquileia fleeing the onslaught of Attila the Hun in the fifth century. Today, it is a beach resort, though few non-Italians seem to visit, instead flocking to nearby Venice. We ate sole prepared this way at Restaurant Colussi, a lively restaurant serving typical regional food. 4 large sole, flounder filets, or other thin fillets (about 1 1/2 pounds) Salt and freshly ground black pepper 6 fresh basil leaves, finely chopped 2 tablespoons unsalted butter, melted 1 tablespoon fresh lemon juice 1/4 cup sliced almonds or pine nuts 1 Place a rack in the center of the oven. Preheat the oven to 350°F. Butter a small baking dish. 2 Cut the sole fillets in half lengthwise. Place the fillets skinned-side up on a flat surface and sprinkle with salt and pepper. Sprinkle with half the basil, butter, and lemon juice. Starting at the wider end, roll up the pieces of fish. Place the rolls seamside down in the baking dish. Drizzle with the remaining lemon juice and butter. Scatter the remaining basil and the nuts over the top. 3 Bake the fish 15 to 20 minutes, or until it is just opaque when cut in the thickest part. Serve hot. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Sole Rolls with Basil and Almonds comes from the Cook'n in Italy collection. Click here to order this CD or download this brand-name recipe set right now! Sea Bass with Mushrooms Turbot Fillets with Olive Paste and Tomatoes Broiled Cod Fish in "Crazy Water" Bluefish with Lemon and Mint Fillets with Tomato and Balsamic Vinegar Stuffed Sole Sole Rolls with Basil and Almonds Marinated Tuna, Sicilian Style Skewered Tuna with Orange Grilled Tuna and Peppers, Molise Style Grilled Tuna with Lemon and Oregano Crusty Broiled Tuna Steaks Seared Tuna with Arugula Pesto Tuna and Cannellini Bean Stew Sicilian Swordfish with Onions Swordfish with Artichokes and Onions Swordfish, Messina Style Swordfish Rolls Roasted Turbot with Vegetables Pan-Fried Sea Bass with Garlicky Greens Scrod with Spicy Tomato Sauce Salmon Carpaccio Salmon Steaks with Juniper Berries and Red Onions Salmon with Spring Vegetables Fish Steaks in Green Sauce Halibut Baked in Paper Baked Fish with Olives and Potatoes Citrus Red Snapper Fish in a Salt Crust Roasted Fish in White Wine and Lemon Trout with Prosciutto and Sage Baked Sardines with Rosemary Sardines, Venetian Style Stuffed Sardines, Sicilian Style Grilled Sardines Salted and Dried Fish Fried Salt Cod Salt Cod, Pizza Style Salt Cod with Potatoes Shrimp and Beans Shrimp in Garlic Sauce Shrimp with Tomatoes, Capers, and Lemon Shrimp in Anchovy Sauce Fried Shrimp Batter-Fried Shrimp and Calamari Grilled Shrimp Skewers Brother Devil Lobster Baked Stuffed Lobster Scallops with Garlic and Parsley Grilled Scallops and Shrimp Clams and Mussels Posillipo Baked Stuffed Clams Mussels with Black Pepper Mussels with Garlic and White Wine Sardinian Mussels with Saffron Fried Calamari Venetian-Style Calamari Calamari with Artichokes and White Wine Grilled Stuffed Calamari Calamari Stuffed with Olives and Capers Stuffed Calamari, Roman Style Mauro’s Grilled Octopus with Fennel and Orange Tomato-Braised Octopus Conch Salad Conch in Hot Sauce Seafood Couscous Mixed Fish Fry Molise-Style Fish Stew * Fish and Shellfish |
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