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!)

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Last updated on: 02/05/04 07:33:15 PM