From Massimo Bottura's MasterClass

Sogliola al Cartoccio (Mediterranean-Style Sole)

Massimo teaches you how to make a delicious parchment-baked sole using classic Mediterranean flavors: lemons, capers, olives, tomatoes, and parsley.

Topics include: Ora del Cucciolo (Puppy Break)

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Massimo teaches you how to make a delicious parchment-baked sole using classic Mediterranean flavors: lemons, capers, olives, tomatoes, and parsley.

Topics include: Ora del Cucciolo (Puppy Break)

Massimo Bottura

Teaches Modern Italian Cooking

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[MUSIC PLAYING] MASSIMO BOTTURA: Today, we're going to do la sogliola, the sole. We are moving south of Italy on the Mediterranean coast in the deep, blue sea of Capri, Amalfi, Sorrento, all beautiful Sicilian flavors. [MUSIC PLAYING] I grew up with eating the sole, because my mama was always thinking about, you know, serving a sole, usually on Friday, because it's a very light fish, but beautiful and with an amazing taste, very delicate. And it was perfect to match with the ingredients you want to match with. One of my favorite was the al cartoccio, so the sole cooked en papillote. So you have like inside a paper, we were like putting all these amazing ingredients from-- that reminds you the Mediterranean flavors. So Taca, we're going to split this amazing sole that comes from South Adriatic Sea. If you don't have a sole, maybe you can have a turbot or a sea bass or, like, Orata, like snappers, or another fish that is kind of flat fish, because you need-- it's like you need cooking that is not for, like, a long time cooking. So you need a quick time in the oven. So we're going to start with-- create the-- we're going to put some salt and like pinch of salt on the fish on one side and the other. And usually, choose even the most simple ingredients. Choose the the perfect ingredient, like even some salt can make the difference. One of the things that is en papillote is lemon. So the lemons we picked are lemons from Sorrento. The lemon from Sorrento is something that you have to try at least once, because I'm not classic lemon. They're like kind of sweet, so you have acidity, and you'll feel the acidity. But you can also eat as a fruit, because it's so beautiful. If you don't have lemon from Sorrento, choose the natural one, like the big natural one, or maybe cider or bergamots, you know. But they have to be not too aggressive in the palate. Then here we go. We add the vesuviani, the tomatoes from Vesuvio. So you have that kind of resin but even sweetness that-- there go and they match perfectly with that kind of lemon. Then some olives from Gaeta. Even these olives comes from the same part of Italy that is like the gulf of Sorrento. So these olives are like sweet, black, intense with a very deep, deep flavor, and they match perfectly with capers. Even the capers we are picking are so small, so intense, so full of flavor. These ingredients is going to help to go very deep in flavor. So you have the acidity that is stimulating the whole palate, you have the sweetness of the tomato, and you have black olives that gives body to the whole preparation, and you have the capers that they takes you back, back, back, back, far away, at the third stage of the palate. A little bit of parsley just for the color, because it's just freshness and the chlorophyll and green. Extra virgin olive oil-- that kind of flavor in the whole feeling of the preparation. So it can really change the perception of the plates, and then Taca to ...

Reimagine your cooking

Massimo Bottura, chef of the three-Michelin-star Osteria Francescana, treats his world-renowned restaurant as a laboratory of ideas. In his MasterClass, he shares how he transforms classic, regional Italian recipes into exciting modern dishes. You’ll learn how to make rich, flavorful tagliatelle al ragù, pumpkin risotto, and a MasterClass-exclusive Emilia Burger recipe. Develop your palate and embark on a culinary adventure.

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Students give MasterClass an average rating of 4.7 out of 5 stars.

Understanding flavors, passion, and creativity is a big factor in this Masterclass, thanks!

We need more courses by the brilliant Chef Massimo Bottura!

love the way, He presents and amazing and mouth watering recipes. simplicity ....

Thomas Keller, Wolfgang Puck and Gordon Ramsey were all good classes. Massimo was astounding!

Comments

Patty S.

Perfect dish to me!! I love fish, olives, tomatoes, capers... I hope to make this recipe very soon! Thank you Massimo!

Mazza

I am making this tonight but I can't find anything like sole fish so I chose tilapia fish for this dish. Do you think tilapia is okay?

Stephanie J.

Made this for dinner tonight with a fresh sole that's called witches here, over some orzo - it was lovely, fresh, summery and simple. My sole was finer than in the video, so I checked it after 20 minutes and it was just done.

Glenn A.

Great recipe, simple, fast, delicious! Made for wonderful family kitchen time.

Catherine P.

Your passion for the ingredients is so amazing. I respect this so much. Thank you Massimo.

Randall C.

Excellent recipe!! We watched Massimo cook this last night and I gave it a try today. My only deviations were I forgot the the Parsley at the store so I used dried parsley instead of fresh and I used halibut instead of sole. Absolutely fantastic results. The fish melted in my mouth and had all of the wonderful flavors Massimo described. He is totally right about wanting to have all of the components on your fork for each bite. We included a great dry french white wine (Domaine de Pouy 2017) to round out the meal and it paired perfectly. This is a super easy recipe that the most entry level of chefs can tackle on the first try. One suggestion on the parchment paper, restaurant supply stores have pre-cut half sheet pan dimension paper and it is perfect for this making things super easy.

Clio T.

This was the fish of my childhood. The Greek version is plaki. I live so I can cook and eat lots of fish in this style in the summer. Thank you.

Hussein A.

First attempt. Came out decent, slightly bitter, but if you take a bite with all the elements, it combined well. The bitterness was perhaps due to many olives in my dish, I used Kalamata olives (not sure whether that was a good choice). bought a boneless sole fillet from the supermarket and it was slightly thinner then the sole in this video . The skin got stuck to the parchment paper, so perhaps might put olive oil on the parchment paper next time . Please feel free to give me any tips :).