Prosciutto-Wrapped Sole Rolls

Prosciutto-wrapped sole rolls are a refined and flavorful dish. Here’s how to prepare them:

Ingredients

• 4 sole fillets
• 4 slices of prosciutto crudo
• Salt and pepper to taste
• Flour, as needed to coat the fillets
• 20 g butter
• 1 glass of dry white wine
• Chopped parsley for garnish
• Lemon juice (optional)

Preparation

1. If the sole fillets are very large, you can cut them in half. Season lightly with salt and pepper on both sides.
2. Wrap each sole fillet with a slice of prosciutto crudo, taking care not to cover the fish completely with the prosciutto.
3. Lightly coat the formed rolls with flour.
4. In a pan, melt the butter over medium heat and add the sole rolls.
5. Sauté the rolls on both sides until the prosciutto is lightly golden.
6. Deglaze with the white wine and let the alcohol evaporate, cooking for a few minutes.
7. If necessary, add a little water to prevent the cooking juices from drying out too much.
8. Cook for about 5-7 minutes or until the fish is cooked through but still tender.
9. At the end of cooking, you can add a pinch of chopped parsley and, if you like, a few drops of lemon juice.

Plate the rolls and serve hot, perhaps accompanied by a side of steamed vegetables or a fresh mixed salad.

Trivia

Prosciutto-wrapped sole rolls are a great example of how Italian cuisine often pairs ingredients from the sea and the land. Although it cannot be considered a dish of historical tradition, it reflects the creativity and use of high-quality ingredients typical of Italian gastronomy.