Paupiettes of Sole (Involtini di Sogliole)
Instructions
Make sure the threads are clean; If you must wash them, let them drain and dry.
Peel, wash and chop the parsley (if you like add one clove of garlic).
Grate cheese and add the parsley.
With the meat Pounder beat slightly, then pareggiateli fillets and remove any burrs.
As you remove and chop together parsley, too.
Now deployed on the chopped prepared fillets, then roll up the fillets on themselves by closing inside the filling, then keep them down with one or two sticks of wood.
If you prefer to tie it up.
Completed work place in oven in a container (wide enough to hold the rolls in one layer) the butter into pieces.
As soon as you will loose settle slightly floured rolls and decorate with cognac.
Put the Pan in the oven for 3 minutes leaving it remembering to turn the half-cooked rolls.
Meanwhile softened the cream a spoonful of tomato sauce, a few drops of worcester and a pinch of pepper (salerete when cooked).
After 3 minutes the rolls sprayed with cream, turn it around so that you insaporiscano smoothly, rimetteteli in the oven at half power and lasciateveli for 10 minutes, remembering to turn at least 2 times.
When cooked leave them in the oven off for 3 minutes before serving.
Ingredients and dosing for 4 persons
- 700 g of sole fillets
- 30 g of parsley
- 100 g of emmenthal cheese
- 180 g of cream fresh
- 50 g of butter
- Little of white flour
- 1 tablespoon of tomato sauce
- 2 tablespoons of cognac
- Few drops of worcestershire sauce
- 1 pinch of pepper
- Salt
- 1 clove of garlic (optional)