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(Sogliole Al Sidro)
The Silver Spoon, Phaidon Press

Serves 4


    • 1/4 cup butter
    • 1 onion, thinly sliced
    • 1 garlic clove
    • 1/2 cup smoked pancetta, cubed
    • 1 tablespoon all-purpose flour
    • 1½ cups hard cider
    • 1 bay leaf
    • 8 sole fillets, skinned
    • 1 egg yolk, lightly beaten
    • 3 tablespoons heavy cream
    • salt and pepper
    • fried bread, to serve


Melt the butter in a pan, add the onion, garlic and pancetta and cook over low heat, stirring occasionally, for 5 minutes.

Sprinkle with the flour and cook, stirring, for a few minutes more.

Pour in the hard cider, season with salt and pepper, add the bay leaf, increase the heat to medium and cook for 15 minutes until reduced.

Lower the heat, place the sole fillets in the pan and simmer gently for 7-8 minutes.

Transfer the sole to a warm serving dish.

Remove and discard the garlic and bay leaf Stir the egg yolk and cream into the pan juices, heat through for a few minutes, then pour the sauce over the fish.

Serve with thick slices of bread fried in butter.

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