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Sole with Saffron

alla San Gimignano

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.

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Ingredients

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.

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 olive oil

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!

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