Ingredient

sole

1 recipes

sole belongs to the great tradition of Mediterranean fish and is part of the Italian flavour heritage. Quality depends on freshness, origin and seasonality: locally sourced sea products have richer, more aromatic flesh than frozen ones. Italian cuisine showcases it through simple preparations that highlight the natural taste.

Use in cooking

In the kitchen, sole works wonderfully grilled, baked, stewed, fried, en papillote or raw if extremely fresh. It pairs beautifully with olive oil, parsley, garlic, lemon and white wine.

Preservation

Store sole in the fridge at 0-2°C, covered, and consume within 1-2 days. For longer storage, freeze within 24 hours of purchase.

Curiosity

sole has a long gastronomic history in Italian seaside cuisine, where every coastal region boasts traditional recipes passed down by generations of fishermen.

Recipe list

Pan-Fried Sole With Tempura Of Roman Artichokes

10' 15' 2

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