Culinary Arts

Sogliola al Cartoccio (Mediterranean-Style Sole)

Massimo Bottura

Lesson time 10:43 min

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

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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.



Reviews

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

Oh the passion! You feel it in the simple dishes elevated to perfection. The first of the classes that have made me walt to rush into the kitchen and do my own versions with sesonal produce form my part of the world - ispirazione!

Inpirational, encouraging and full of positive energy

I really liked it because it makes you think different in regards of how to cook. Thank you!

Massimo it's such a great teller. He speaks with emotions and most of all, he doesn't waste anything.


Comments

Careena P.

I made this with a branzino instead and made it exactly to recipe and it was excellent! I think it's important to use fish with the bones because it adds so much more flavor

A fellow student

Thank you for this amazing recipe! It has boosted my confidence and it came out perfect [mum and dad say that and mum is always right so yeah]. Massimo you are amazing and very inspirational. Its an instant hit in the house and will be coming onto the menu more often for sure. Augusta Kvedaraviciute;] :]

Terryann B.

Chef Massimo you are one in a million. I have enjoyed learning from you and hope you have another class soon. Ciao 💋

Annette W.

Fabulous! I swooned when I opened the parchment. I have access to wonderful seafood where I live so this will be a dish I make regularly. One of my "specialty of the house" meals. Every time I make it I will say "grazie!" to Chef Bottura.

Ellee V.

You are so wonderful and so passionate! I love the way you walk us through the ingredients. My favorite tip so far is how you add a small amount of water to many of the sauces to bring out the flavor.

Jaime H.

First dish from the class that I attempt. Made a couple of mistakes, but in the end we had a very nice dinner accompanied by an Ontario, Canada Chardonnay. Will definitely try it again, perhaps with snapper this time. Grazie maestro!

Michele D.

I made sole and tilapia. I used Mediterranean flavors for the sole filets and Mexican for the tilapia.

Marcus K.

I did it on a cooking competition we were given random ingredients. I got Sole fillets, brazillian red pepper, lemon and some capers. Here's the result. It took only 15 minutes on the oven since fillets are thin.

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?