Sole alla saccense

There is a recipe on various Sicilian cookbooks that refers to sole alla saccense, once fished abundantly in the sandy bottoms of Sciacca today it is rarer.It is said that the sole of Sciacca are the best in Sicily. It is a delight for the palate, a delicate fish if cooked well and which competes with sole alla muniere. Its French namesake, however, uses ingredients widely used in French cuisine, our sole refers to the Saccense tradition of fried fish but with the addition of Catarratto white wine, abundant in Sicily.

Ingredients:

Fillet of sole n2 (120 gr)

Olive oil 50 gr

Butter 30 gr

Salt and Pepper To Taste.

Catarratto white wine 40dl

Parsley 20 gr

Anchovy sauce from Sciacca 10 drops

Red onion 50 gr

Cherry tomatoes 50 gr

Mint 4 leaves

Method:
Take a sole and fillet, flour the fillets with re-milled semolina and pass them in boiling olive oil, as soon as they are golden, transfer to a buttered baking dish, season the fillets with salt and pepper and turn on the fire, as soon as it begins to sizzle wet with the dry wine and evaporate by two thirds. Finish with chopped parsley.

We have given a note of modernity to our sole by adding seasonal tomatoes and a few drops of anchovy sauce so famous in the Saccense area, towards the end of cooking, decorating with red onion cooked in sweet and sour and then finishing it with mint.

In a famous book on Sicilian cuisine of the seventies it is written:

SOLE CHISTA IS FROM SCIACCA

E SI COCI CU LU VINU

THERE IS NO WHAT WHO BLAKES IT

IT’S A SUPRAFFINU PIATTU!

Recipe by Chef Gianluca Interrante