Cookbook Main courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 40 minuti |
Ingredients
| 12 filetti | of sole already barbed |
| 200 g | ricotta Sterilgarda |
| q.b. | salt |
| q.b. | breadcrumbs |
| 500 g | broccoli |
| 1 | lemon |
| qb | laurel |
| qb | garlic |
| qb | extra virgin olive oil |
Preparation
- Boil the broccoli florets for 10 minutes, drain, and roughly chop with a knife.
- In a bowl, combine the Sterilgarda Ricotta, broccoli, minced garlic (without the core), grated lemon zest, a pinch of salt, and a tablespoon of extra virgin olive oil.
- Mix the contents of the bowl well, and if the mixture is too runny, add a few tablespoons of breadcrumbs.
- Season the sole fillets with salt and arrange them on a cutting board. Carefully spread the mixture over the fish fillets, but avoid overdoing it, as it might leak out during cooking.
- Form a roll for each fillet and close it with a toothpick.
- Arrange the rolls on a baking sheet with a drizzle of oil and a bay leaf. Bake at 170°C (340°F) for 20-25 minutes, remove from the oven, and serve.
Wash the courgettes and boil for 10 minutes in salted water. Once finished, leave to cool cut the stale bread into small squares. Place in a bowl and pour ...
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