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
Bottarga is the roe of tuna or mullet that has been salted, pressed and dried; it can be grated or sliced paper-thin. Bottarga is available at specialty food stores and online at amazon.com or gourmetsardinia.com.
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.