Petrale Sole Piccata Recipe
petrale sole milanese, lemon caper white wine sauce, porcini mushroom ravioli, braised greens, heirloom tomatoes, parmigiano reggiano.
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Ingredients
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Main Ingredients
Method
Preparation Steps
Prepare the Petrale Sole
Season the petrale sole fillets with salt and pepper. Dredge each fillet in flour, then dip in beaten eggs, and finally coat with breadcrumbs.
Cook the Sole
In a large skillet, heat olive oil over medium heat. Cook the breaded sole fillets for 3-4 minutes on each side until golden brown and cooked through. Remove from skillet and keep warm.
Make the Lemon Caper Sauce
In the same skillet, add white wine, lemon juice, and capers. Simmer for 5 minutes, scraping the brown bits from the bottom of the skillet until the sauce reduces slightly.
Cook the Ravioli
In a pot of boiling salted water, cook the porcini mushroom ravioli according to package instructions, usually about 4-5 minutes. Drain and set aside.
Prepare the Braised Greens
In a separate saucepan, sauté the braised greens until wilted and tender. Season with salt and pepper.
Assembly
On each plate, place a serving of braised greens, a portion of ravioli, and top with the golden sole fillet. Spoon the lemon caper sauce over the fish and garnish with diced heirloom tomatoes and grated Parmigiano Reggiano.