– 800g fillets of sole
– Plain white flour
– 80g butter
– One glass white wine
– 1.2kg. spinach
– Melt half the butter in a casserole and add the fillets of sole, coated with flour.
– Fry on both sides until golden and add the wine; allow to evaporate.
– Wash boil, chop and toss the spinach in the remaining butter; add to the fish. Warm gently to allow all the flavors to mingle and serve on a warmed platter. Fish is always better moistened with a little sauce so if it reduces too much simply add a little wine and melted butter.
– Serve with a dry, full flavored white wine such as Vernaccia from San Gimignano, or a white from Pitigliano.