Sole Rolls with Prosciutto
- Gluten Free
- Lactose Free
- Energy Kcal 245
- Carbohydrates g 2.5
- of which sugars g 2.5
- Protein g 21.4
- Fats g 16.5
- of which saturated fat g 3.26
- Fiber g 1.4
- Cholesterol mg 38
- Sodium mg 744
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 15 min
- Serving: 4
- Cost: Average
PRESENTATION
If you’re looking to add a touch of Italian charm to your meal, involtini di sogliola al prosciutto crudo is just what you need. This dish beautifully combines tender sole fillets with the rich, salty flavor of prosciutto crudo. And here's the thing—it’s really, really good. The result? A simple yet elegant seafood dish that’s full of flavor. The fish is light and moist, while the prosciutto adds a savory kick. It's perfectly balanced with fresh dill and zesty lemon. To be honest, it’s a classic Italian way to make even the simplest meal feel special. Perfect for when you’re short on time but still want to impress. Pretty much. This dish is popular throughout Italy, especially in coastal regions where seafood is a staple, offering a meal that’s both delicious and satisfying without being heavy.
When you want a quick meal that still feels fancy, these sole roll-ups are your go-to. Seriously good stuff. Imagine little seafood packages, wrapped snugly in prosciutto, that turn crispy on the outside while staying delicate and juicy on the inside when baked. Plus, the lemon zest lifts the flavor, making it super fresh and bright—ideal for a light dinner. Italians often serve these baked sole involtini with a simple salad or roasted veggies. Which is great. But they pair well with a variety of sides. If you’re into healthy seafood meals or just want to try something different for dinner, this dish is a fantastic choice. There’s a reason prosciutto-wrapped sole is featured on many Mediterranean menus—the combination of golden baked ham and flaky fish is just so, so satisfying. These stuffed sole fillets are not only easy to make but also bring a bit of elegance to your table—ensuring you'll want to recreate them time and again. It’s the perfect blend of simplicity and sophistication, giving you a taste of Italy right at home.
You might also like:
- INGREDIENTS
- Ingredients for 16 rolls
- Sole 1.5 lbs (700 g)
- Prosciutto crudo 3.5 oz (100 g)
- Dill ½ tbsp (6 g)
- Leeks 1
- Lemon peel to taste
- Extra virgin olive oil 3 tbsp (40 g)
- Red pepper to taste - in grains
- Garlic 1 clove
How to prepare Sole Rolls with Prosciutto
To prepare the sole rolls with prosciutto, cut the sole fillets in half and place them on a cutting board 1 (if you purchased a whole sole, you will need to clean and fillet it; you can follow our guide How to clean the sole). Salt and season the fillets with grated lemon zest 2 and sprigs of dill 3.
Cut the prosciutto into thin slices the size of the sole fillets 4 and place them on top of each fillet 5. Roll up the fillet to form a roll 6.
Then clean the leek by removing the ends and the outer leaves; after taking off the first layer of leaves, take one and use it to create strips that will help secure the rolls. Cut the leek lengthwise to obtain thin threads 7 to wrap around the roll 8. Heat the oil in a pan and sauté the garlic for a few minutes 9, just long enough to flavor the oil,
remove the garlic with tongs 10 and place the rolls in the pot 11. Cover with a lid 12 and cook for 10 minutes.
then season with pink peppercorns 13 and chopped dill 14. The sole rolls with prosciutto are ready to be served hot 15!