Sole Fillets Rolls with Borgonzola (Filetti di pesce al Borgonzola) | Canadian Goodness
This is the Sole Fillets Rolls with Borgonzola (Filetti di pesce al Borgonzola) recipe.
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Cooking tools:
- Grill pan
- Butcher's twine
- Toothpick
- Baking dish
- Skillet
- Oven
- Cutting board
- Chef's knife
- Whisk
- Mixing bowl
- Measuring cup
- Measuring spoon
- Wooden spoon
- Fork
- Kitchen scale
- Saucepan
- Kettle
Ingredients
- 2 tbsp (30 mL) butter
- 2 small onions chopped
- 6 garlic cloves minced
- 2 cups (500 mL) sliced celery
- 4 oz (125 g) dry porcini mushrooms soaked in hot water for 20 minutes
- Fresh parsley chopped
- Salt
- pepper
- 1/2 cup (125 mL) Italian dry white wine
- 1 lb (450 g) Italian crusty bread cubed and grilled
- 4 1/2 lb (2.25 Kg) sole fillets (same size)
- Borgonzola Sauce
- 3/4 cup (180 mL) butter
- 3/4 cup (180 mL) flour
- 6 cups (1.5 L) hot Milk
- 10 oz (300 g) Canadian Borgonzola cheese diced
- 1 cup (250 mL) drained canned peeled Italian tomatoes chopped
- Fresh basil leaves chopped
- 1 tbsp (15 mL) chopped fresh oregano
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