Chef: Marina Pesci – Rolled filet of sole with Asti docg and asparagus raw and cooked.
RESTAURANT LOCANDA FILOMARINO
1 filet of sole (150 g, ca. 5 oz.)
6 fresh asparagus spears
40g Parmesan (grated)
salt, oil, lemon juice, to taste
5dl Asti Docg
Blanch 4 of the asparagus spears al dente, pound the filet of sole to make it a little less thick.
Finely slice the two remaining raw asparagus spears and marinate them in the olive oil, lemon juice and salt. Wrap 2 of the blanched asparagus in the kataif dough and sprinkle with Parmesan cheese, then put in the oven for 10 minutes at 180°C.
Wrap the filet of sole around the other 2 blanched asparagus spears, dust with flour and sauté in a pan with a teaspoon of butter.
Slowly add the Asti docg, forming a creamy sauce. Serve, garnished with cherry tomatoes and the julienned lemon peel, with the marinated asparagus in the middle of the plate. Place the roll on the plate and pour the sauce over it, then place the kataif roll with the asparagus inside on top of the sole.
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