Sogliola al prosciutto crudo in salsa d’ alloro

Name: Sogliola al prosciutto crudo in salsa d’ alloro
Ingredients: 16 slices of Parma ham; 16 fillets of sole, weighing about 3½oz (100g) each, or 8 fillets of sole, weighing 7oz (200g) each cut in half lengthways; 16 small sprigs of flat-leaf parsley; salt and pepper, to taste; 16 chive leaves (for tying up the fillets)

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Sole fillets wrapped in Parma ham and bay leaf sauce make a delightful main course. Perfect for special occasions or meat-free guests alike.

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Ingredients

16 slices of Parma ham
16 fillets of sole, weighing about 3½oz (100g) each, or 8 fillets of sole, weighing 7oz (200g) each cut in half lengthways
16 small sprigs of flat-leaf parsley
salt and pepper, to taste
16 chive leaves (for tying up the fillets)