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Alessi cuisine



"Linguine" with sole fillets, lemon flavoured

(Linguine con filetti di sogliola al limone)

  • A)
  • 400 grams of "linguine" (it is a type of Italian pasta like spaghetti)
  • B)
  • the carcass of a soil, whose fillets will be used to prepare a sauce in order to season the pasta - the carcass has to be broken in small pieces and you should ask to your fishmonger for two more carcasses
  • 2 cultivated mushrooms cut in two parts
  • a small white onion, chopped but not divided and splinted with a clove
  • a small leek, partially chopped
  • the same for a carrot
  • 1 chicken meat stock cube
  • 7-8 white peppercorns
  • salt
  • C)
  • sole fillets - they have to be cut in small pieces
  • a knob of butter
  • half glass of white wine
  • 3 spoons of milk cream
  • 2 hot chili peppers
  • 2 small lemon peels (only the yellow part) which have to be finely chopped
  • salt
Put all the ingredients of point B) in 1/2 liter of water and make a very light, soft and aromatic broth (by boiling all this stuff very slowly for 45 minutes). Then sieve it, drop all the solid parts and put the remaining in a small pot at a warm temperature. At the right moment take the broth again and cook the pasta in it and then drain the pasta; it does not have to be too "al dente" (that means cooked so as to be firm when eaten).
In the meantime, take a frying pan and melt the butter at a medium heat; fry lightly the hot chili peppers for about 1 minute (then drop them) and at this time put the sole fillets in this pan. Increase the heat and sauté these fillets in the butter for about 3-4 minutes and continuously turn them round. When they are nearly cooked - in this situation they have the tendency to melt - add 4-5 spoons of white wine and make it evaporate, then add 4-5 spoons of broth and make it evaporate and then add the pasta. Mix it very well with the flavor for about 2 minutes, then add the milk cream and 3 more spoons of broth , mix for about 1 minute and then remove it from the heat, put all this stuff in a warmed tray, sprinkle with some lemon peel and serve the pasta directly from the tray to the dishes.
This is a pasta apparently vacuous and soft, even evanescent. It is surely delicate, but it will result, in the reality, really passionate in its muffled atmosphere of dream and we can say that it is also sensual. It is very simple to cook, even if it has been elaborated in an aristocratic and intellectual manner (the use of milk cream - we hope that Prof. Gregory will forgive us - not very common in the first Tuscany popular courses, is introduced in this recipe for tactile reasons, in order to sweeten the roughness of sole fillets cooked with wine); this kind of pasta is a typical summer pasta thanks to its freshness and even if we add some milk cream it is extraordinarily light.

A Giuseppe Alessi recipe
Translated by Gianna Toni
Picture by Kee-Ho Casati

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