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Sogliole alla Livornese (Sole)
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Ingredients:
1 lb. sole fillet
1 oz.butter
2 tablespoons olive oil
1 large garlic clove, cut in half
2 tablespoons fennel, chopped fine
Salt and pepper to taste
3 tablespoons puree of tomatoes
Preparation:
- Put sole fillets in a saute-pan with olive oil, butter and a clove of garlic cut in half.
- Sprinkle over it chopped fennel, salt
and pepper, and let it cook for a few minutes.
- Turn over the fillets when
they are sufficiently cooked on one side, take out the garlic and cover
the fish with a puree of tomatoes
at the last. Cook until done.
- Serve hot.
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