Sole in spicy sauce
Instructions
Remove the head, entrails and skinned the soles.
Flour them lightly and cook in a pan with half the butter.
Let Brown on both sides, sprinkle with lemon juice.
Place on serving dish and keep them warm.
In a pan melt the remaining butter left, add the capers and anchovies, de-boned and chopped water.
Finish season at moderate flame, then pour the sauce over the sole.
Sprinkle with chopped parsley and serve.
Accompanying wines: Breganze Bianco DOC, Trebbiano Di Romagna DOC, IGT Sicilia Villatasca.
