Noodles with the sauce of sole
Instructions
In a large frying pan melt a knob of butter and place the floured clean sole from the entrails.
Wet with wine and cover with a lid.
Halfway through cooking turn off the heat and using a fork and spoon deprive the sole of her flesh in a saucepan, add a cup of water and cook for about fifteen minutes the remains of sole, covered saucepan.
When the operation ended, filter the stock obtained through a very fine sieve into the prepared pan with the pulp, add the tomato sauce and the basil leaves cut into strips and season with salt.
Let simmer for about 15 minutes, turn off the heat and add the remaining butter.
Ingredients and dosing for 4 persons
- 1 great sole
- 100 g of ready-made tomato sauce
- Celery
- Carrot
- Onion
- 1 clove of whole shallots
- 100 g of butter
- 2 tablespoons of white wine
- Some leaves of basil
- 350 g of pasta noodles egg dry type