Sole with White Truffle and Verdicchio

Ingredients for 4 people

  • 20-25 grams of fresh white truffles (if available)
  • 4 large flounders
  • 1 pot full of flour
  • 50 grams of white truffle butter T & C
  • 1 glass of Verdicchio
  • the juice of a lemon
  • Salt to taste



  1. Starts well with clean soles very well, sprinkle with the lemon juice and let stand for ten minutes.
  2. Once you are lightly marinated, pass them in flour, service available by a baking sheet covered with parchment paper, cospargile of white truffle butter and bake at 180 degrees.
  3. After a few minutes, extract the sole, salale, Bagnale with Verdicchio and completes the cooking (about twenty minutes).
  4. Once ready, Arrange them on a platter with the gravy. And if you have a little ‘fresh white truffles, do not hesitate to use it! It will make your soles even more fragrant and irresistible.