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Florentine Style Sole
Florentine Style Sole
(Sogliola alla Fiorentina)
 
 
Ingredients:

28 ounces fillets of sole
Plain white flour
3 ounces butter
1 glass white wine
42 and 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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