Pappardelle con La Sogliola
(Pappardelle with Sole)
8 Fillets Sole - Dover 2 Med. Leeks - sliced vertically, then chopped finely 3 Slices Salami - diced 3 Tbl Sour cream or Crème Fraiche 3 Tbl. Ricotta cheese 2 Tbl. Parsley - chopped finely 12 Oz. Pappardelle pasta Q. B. Olive oil - extra virgin (Q.B. = Quanto Basta = as much as is needed or desired
Preheat the oven to 375° F.
Put up a pot of water to boil. as soon as the water is boiling, add 3 tablespoons of salt, then the pappardelle. Cook for 5-6 minutes then drain and place in a bowl to which 3-4 tablespoons of olive oil has been added. Mix gently to coat the pasta. Set aside.
Place the leeks, salami, sour cream or crème fraiche ricotta cheese, and parsley in a mixing bowl. Mix well, being sure to break the ricotta into very small pieces. If the mixture is very firm add a tablespoon of olive oil and a tablespoon or two if water, and mix again.
Oil a small baking dish. A 6" x 9" inch dish with 1 1/2" - 2 " high sides works well. Place a layer of pappardelle on the dish being sure to overlap them slightly. Lay 2 - 2 1/2 pieces of the sole on the pasta, then spoon some of the leek and cream mixture over the fish, smoothing it out with the back of a tablespoon. Repeat this process (like making a lasagna) ending with a layer of pasta. Sprinkle 3-4 tablespoons of olive oil on the pasta and then place a couple of broken pats of butter randomly on the top layer.
Bake for 30-35 minutes or until the top layer is crusty and browned. During the last 5 minutes of baking the oven temperature may be increased to 450° F.
Remove from the oven, let sit for 10 minutes and serve with a dollop of cream. (Decadent but so good!)
Last updated on: 02/05/04 07:33:15 PM