WINE SHOP MIONETTO

Baked sole with al pappa al pomodoro

Who says light dishes are not tasty? Try this sole accompanied by a fragrant tomato soup and a glass of Valdobbiadene Prosecco Superiore DOCG Prestige Collection!

INGREDIENTS (for 2 people)

2 filleted sole (about 150 g each)

50 ml of dry white wine

250 g of ripe Tuscan tomatoes

150 g of stale Tuscan bread

Half a liter of vegetable broth

1 clove of garlic

A few basil leaves

Oil to taste

Salt to taste

White pepper to taste

RECIPE

First of all, prepare the pappa al pomodoro: peel the tomatoes and cut them coarsely. In a saucepan (preferably earthenware) heat the oil with a clove of garlic. Remove the garlic and add the tomatoes. Cook for a few minutes and cover with a lid. Season with salt and pepper.

Meanwhile, cut the bread into small pieces and put it in a bowl, cover with boiling broth until the crust has softened. Add the bread in the saucepan with the tomatoes, stir constantly, until the bread is completely soaked. If the soup dries, add a little broth. Season with salt and pepper and add the fresh basil leaves.

Now start cooking the fish: brush an oven dish with oil, lay the fillets flat, sprinkle them with wine, add salt and pepper, place in a hot oven at 150° and cook for 15 minutes. When the fish is ready, place it on the soup with the help of a pasta bowl.