Rotolini di sogliola prosciutto e alloro

saledolce.com/2008/09/08/rotolini-di-sogliola-prosciutto-...

  • estgirl99(way too busy right now) 7y

    mhmmm,delicious
    I am amazed by this wonderfully arranged image that I found
    in the Creative Tabletop Photography Group at **Creative Tabletop Photography**
    **Creative Tabletop Photography**
  • picash 7y

    buona idea!!!!!!

    VISTA SU FOTOGRAFI ITALIANI


  • TaGa_Luto 7y

    This looks so delicious. I went to your site and checked the recipe but couln't figure out everything. Tried the translations but still didn't work. Is is possible you can translate just the ingredients? I only understand the rotini (rolled) prosciutto. Thanks in advance.
  • Leda 7y

    davvero interessante questo piatto... ogni volta che l'ho provato, mi ha sempre stupito l'abbinamento carne/pesce per i sapori contrastanti.

    •icon group
    Che bontà!
    Vista nel gruppo Piaceri del palato.
  • luxfar 7y

    devono essere buoni....
    Wow Non stai pettinando le bambole!

    the Non stiamo a pettinare <br>le bambole group icon

    Premio di
    nonstiamoapettinarelebambole
  • HERR MONSTERFROSCH 7y

    AND THE "FAVE OF THE DAY" GOES TO
    >>> saledolce <<< APPLAUSE APPLAUSE APPLAUSE!!!
    FROM THE ****4 star fridge and gourmet dinner **** group
  • Laura 7y

    Vista en:
    See in:
    Comidas y Bebidas
    Meals and Drinks
    ¡¡Buen Provecho!!
  • saledolce 7y

    Grazie a tutti per i commenti.

    Thanks for everyone for you comments.;)

    For TaGa_Luto, I'll try to translate the ingredients, maybe this will produce the first post in my blog in two languages.;)

    You need:
    - 3 soles, from each fish you'll get 4 fillets, two from each face of this flat fish
    - 6 ham slices, cut each one in two parts so that the shape looks like the shape of one sole fillet. Choose a sweet, gentle ham, italian Parma ham or S.Daniele ham are okay. The sole taste is very gentle, you don't want ham to overwhelm it
    - 2 o 3 laurel leaves, for the sauce
    - one stick of rosemary for each fish "roll" (hope the word is correct)
    - one "green onion" (my dictionary isn't very helpful with this ingredient, is a kind of small onion, sweeter in taste than common one)
    - garlic
    - parsley
    - half a glass of white wine
    - half a teaspoon of corn flour (we call it Maizena, it'sa brand of a product)
    - 30gr of butter
    - olive oil, sal, pepper

    First of all you put the ham slices below, and sole fillets just above. Now you brush each fillet with butter that you melted in the meanwhile. Little bit of salt and pepper on the fillets, and you are ready to prepare the rolls. Just stick a rosemary stick in each one.

    Now bake them in warm oven (170 centigrade degrees) for 10 minutes, not much more.

    In the meanwhile you have to prepare the sauce: melt the corn flour in wine, slice laurel, green onion, parsley and garlic and make them cook very gently in olive oil for five minutes. Add the wine and keep it on gentle fire until the sauce is thick enough.

    When it's time, compose the dish: rolls and a little bit of sauce above. I hope you enjoy.;)
  • TaGa_Luto 7y

    Thank you so much saledolce ! I really appreciate it...you took the time to translate the recipe. Now i can try making this for my family. I'll let you know how it came out. Thanks again=:)
  • HERR MONSTERFROSCH 7y

  • MIMAMOR 7y

    SEEN IN / VISTA EN :

    INTERNATIONAL FOOD / Comida Internacional

    TAG your photo " InternationalFood "
    www.flickr.com/groups/internationalfood/
  • david 6y

    Fantastico plato!!!
    This is a beautiful image!!
    Your photo was viewed in

    'die küche '
  • Anna 6y

    This is a beautiful image!!
    Your photo was viewed in

    'die küche '
839 views
2 faves
13 comments
Taken on September 6, 2008
  • ƒ/3.2
  • 8.8 mm
  • 1/40
  • 100
  • Flash (auto, fired)
  • Show EXIF
This photo is in 1 album

Additional info

  • Viewing this photo Public
  • Safety level of this photo Safe
  • S Search
    Photo navigation
    < > Thumbnail navigation
    Z Zoom
    B Back to context