Wednesday, September 10, 2008

Rolled Prosciutto and Sole (Rotolini di sogliola prosciutto e alloro

Got the inspiration from my flickr contact saledolce. Saledolce originally posted the recipe in Italian and asked a great favor to translate the recipe into English so i can make it. I did a little tweaking to the recipe, I added some lemon juice, used shallots. This was a hit in my family. We all liked this dish and will definitely make it again.

Thanks again, Saledolce.

Lay some prosciutto slices on a flat board then lay strips of sole on each prosciutto, season with S&P and add 2 to 3 cubes of butter then roll.

Insert little sprigs of fresh rosemary.

Serve warm with the white sauce.

This is the wine i used for the sauce and ofcourse served this chilled w/ the rolled sole and prosciutto.


4 sole fillets (each fillets sliced into 3 strips)

12 prosciutto slices (I used thin slices of prosciutto de Parma)

small sprigs of rosemary for each rolled prosciutto

Sauce Ingredients:

1 laurel leaves

1 medium shallots

1 clove garlic minced

4 sprigs of parley chopped and some for garnish

1/2 cup white wine

1/2 Tablespoon flour

2 Tablespoon butter

olive oil

salt and pepper

Place a strip of sole on a slice of prosciutto, season with a pinch S&P and butter then roll.
Continue the same process until all the sole are wrapped and rolled w/ prosciutto. Insert small sprigs of rosemary into each rolls. Place the rolled sole on a baking dish and bake at 350 degrees F for 15 minutes or until the sole turns white.

While the rolls are baking, prepare the sauce. Make a roux. In a pan, melt the butter, olive oil, over very low heat. Add the shallots, garlic, laurel leaves and chopped parsley, season with salt and pepper. Gradually sprinkle the hot melted butter and oil with flour and immediately begin stirring. Stir the mixture constantly until it reaches the desired color, for this dish a blonde roux (white roux). Add the wine and juice of a half small lemon, keep stirring until the wine and juice are incorporated into the roux. Taste and adjust the seasoning at this point.

Serve the rolled sole warm with the sauce.


This is my version of Emeril Lagase's Swordfish Puttanesca Relish. I was surfing for some new recipes using tomatoes. Summer is almost over and i still have lots of tomatoes from the garden. I substituted swordfish with tilapia fillets since i have them in the freezer. I actually have all the ingredients in the pantry and ref.

We like the dish, it was definitely something new to us. This was not like the pasta puttanesca that i usually make. This will be a keeper, i will probably try another kind of fish or maybe try this with chicken or pork.

1 1/2 pounds cherry and yellow tomatoes, halves or diced (about 2 1/2 cups) any tomatoes will do
1 1/2 tablespoons extra-virgin olive oil
2 tablespoon red wine vinegar
1 teaspoon minced garlic
1 1/2 teaspoons anchovy paste (2 chopped fillets)
1/2 cup pitted and halved kalamata olives
1/2 cup pitted and halved green olives
2 tablespoons drained capers and 1 tablespoon caper juice
1/2 teaspoon crushed red pepper
1 teaspoon salt
2 teaspoons chopped fresh basil leaves plus 4 sprigs, for garnish
1 teaspoon chopped fresh parsley leaves
1/2 teaspoon chopped fresh oregano leaves
4 (6 to 7-ounce) tilapia fillets , about 11/2 inches thick
1/2 teaspoon freshly ground black pepper
1 to 2 tablespoons olive oil

Combine tomatoes, extra-virgin olive oil, vinegar, garlic, anchovy paste, olives, capers, caper juice, crushed red pepper, basil, parsley, oregano and 1/2 teaspoon of the salt in a large, non-reactive bowl. Stir well to combine. Allow the mixture to sit at room temperature for 30 minutes to 1 hour, to allow the flavors to blend. Season fish fillets with black pepper, and remaining 1/2 teaspoon of salt. Heat the olive oil in a large saute pan over medium-high heat. Add the fish and cook 2 minutes on each side for medium-rare to medium. Transfer the fish to 4 large plates. Add the tomato mixture to the hot pan and cook until just heated through, about 1 minute.