A few weeks ago, we talked about the red gold of San Gimignano: saffron. Here’s a recipe that features San Gimignano’s gold itself. It is an easy and delicious dish, and it doesn’t take much time to prepare. We hope you enjoy it.
2 large filets of sole, cleaned and cut in half
1/2 pound of mushrooms, sliced
1 small onion, diced
1 shallot, chopped
1/2 cup cream
1 cup Vernaccia di San Gimignano, or other dry white wine
a pinch of saffron
salt and freshly ground black pepper
Begin by sauteing the mushrooms, onion and shallot in a small amount of olive oil. When the vegetables are nicely wilted, add the wine and cook over medium-low heat for 15 or twenty minutes, or until the liquid is reduced by half. Season with salt and pepper.
Arrange the sole filets in a greased oven proof pan with a lid, and season them with salt and pepper. Pour the wine and mushroom sauce over the sole, and bake, covered, in a 375 degree oven for 15 minutes. Remove the lid.
Mix the cream and saffron until the mixture is homogeneously shaded yellow, and pour this over the fish. Bake for 5 to 10 more minutes, until the liquids are bubbling.
This dish is especially nice served with boiled potatoes or a simple rice that will soak up the delicious sauce. Add a green salad for color and texture contrast, and you have an easy meal, redolent of the heart of Tuscany. Of course, serve the Vernaccia to drink!