Baked Sole with Pecorino and Butter
Efisio Farris got this recipe for sole—baked with plenty of butter and a healthy sprinkling of salty pecorino—from his Zia (Aunt) Maria, who now serves it at her Orosei restaurant, Su Barchile. "The combination of pecorino, butter and fish is a classic way to combine land and sea; you can also see it in traditional dishes like breaded mussels or eel with cheese, sage and mint," Farris says. To enhance the flavor of the fish, you can finish the recipe with a sprinkling of bottarga (dried fish roe). More Quick Fish Recipes
Recipe Summary test
Sole is a delicate fish, but in this dish it acquires a nutty richness from pecorino cheese and butter; similarly, Vermentino, a delicate white variety, gains richness when blended with Nuragus, another native variety that is softer and more full-bodied.