Sogliola alla Fiorentina
Florentine-style sole

800 grams fillets of sole
Plain white flour
80 grams butter
One glass white wine
1.2 kg spinach
Salt

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.

"Adriana's Italian Gourmet Cookies"

If you would like more of our Italian and Sicilian recipes straight
from Italy be sure to visit CookiesFromItaly.com

Ciao-Ciao!
Adriana

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/