Sogliola Ripiena | Vincenzo's

Sogliola Ripiena

Serves 4

• 1 ounce white onion, diced
• 1 ounce carrot, diced
• ½ teaspoon garlic, chopped
• 2 ounces scallops, diced
• 2 ounces crab meat
• 1 teaspoon butter or olive oil
• ½ cup dry white wine
• 1 ounce Pecorino Romano
• 1 ounce mascarpone
• 1 tablespoon fresh chives, chopped
• 1 tablespoon fresh parsley, chopped
• 1 ounce bread crumbs
• Two 1-pound pieces Dover sole

(Note: Have your fishmonger skin and fillet the fish into 8 pieces)

In a sauté pan, sauté the onions, carrots, garlic, scallops and crab meat in butter or olive oil. Cook two to three minutes. Add wine. Reduce mixture until it is almost dry. Combine with the cheeses, herbs and bread crumbs. Allow to cool.

Preheat oven to 400 degrees. For each serving, overlap two pieces of sole. Secure with toothpicks. Fill with four ounces of stuffing. Bake 10 minutes.

An Italian Christmas feast with Vincenzo's chef