Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Sole With Pancetta in Hard Cider Sauce (Sogliole Al Sidro) Recipe
    Lost? Site Map

    Sole With Pancetta in Hard Cider Sauce (Sogliole Al Sidro)

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    10 mins

    35 mins

    Julesong's Note:

    This recipe is adapted from one in "The Silver Spoon," published by Phaidon Press.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Over medium heat melt the butter, then reduce to low and add the onion, garlic, and pancetta and cook for 5 minutes, stirring occasionally. Sprinkle with the flour and cook while stirring for 2 to 3 minutes more, until the flour is incorporated well into the butter and coats other ingredients.
    2. 2
      Add the hard cider, season to taste with salt and black pepper, and add the bay leaf. Increase the temperature to medium and cook, stirring occasionally, for 15 minutes and the liquid is reduced.
    3. 3
      Reduce the heat to low. Place the skinned sole fillets in the pan and let simmer gently, uncovered, for 7 to 8 minutes, then transfer the fillets to a warm serving dish. Remove the bay leaf from the pan.
    4. 4
      In a small bowl, mix the lightly beaten egg yolk and heavy cream together. Gradually stir the egg mixture into the still simmering pan juices and heat through until incorporated.
    5. 5
      Pour the sauce over the fish in the serving dish. Garnish with a little snipped chives or parsley, and serve with thickly sliced and buttered toasted crusty bread.
    6. 6
      Makes 4 servings.
    7. 7
      You can use other white fish instead of sole, if you like.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Sole With Pancetta in Hard Cider Sauce (Sogliole Al Sidro)

    Serving Size: 1 (387 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 470.4
     
    Calories from Fat 185
    39%
    Total Fat 20.6 g
    31%
    Saturated Fat 11.1 g
    55%
    Cholesterol 249.6 mg
    83%
    Sodium 272.8 mg
    11%
    Total Carbohydrate 5.2 g
    1%
    Dietary Fiber 0.4 g
    1%
    Sugars 1.2 g
    4%
    Protein 62.9 g
    125%

    The following items or measurements are not included:

    pancetta

    hard alcoholic cider

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites