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St Patrick a Roman, Filet of Sole with Cabbage & Potatoes

Posted in Caro Diario.(dear diary..), Country House Living, cucina, cucina povere, Holidays, La Dolce Vita, recipes, Rome, slow food, special occasions, the Mediterranean diet, Travel & customs, and Uncategorized

Happy” top o’ the mornin to ya”…for Saint Patrick’s Day. Today the Irish claim him as their own, but did you know that even the Italians claim him as one of their own. He was born in Britain when it was ruled and owned by the Romans, so the Italians  consider him a Roman-not Irish.

One thing all Americans can usually agree on is to celebrate the day..And no one celebrates the day bigger and better than Americans.

In Italy, today, March 17th, is Festa Nazionale (national Feast Day) for the Unification of Italy (to celebrate the 150 yrs that Italy has been a unified nation) matter what you want to celebrate..Celebrate!


In honor of both occasions, here’s an Italian style dish that includes cabbage and potatoes with Filet of Sole.  Serve with a dry white wine, a sparkling Prosecco or even beer.

Filet of Sole with Cabbage and Potatoes

copyright 2011, art of living,PrimaMedia,Inc/Maria Liberati from The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition

Serves 4.

  • 1 pound cabbage
  • 1 tablespoon coarse salt
  • 2 large potatoes
  • 1 tablespoon butter
  • Pinch of salt and pepper
  • 1 pound filet of sole
  • 1 teaspoon dried leeks
  • 1 teaspoon dried fennel

Clean cabbage and chop into large pieces. Boil in 2 quarts of water. Add in coarse salt and boil for 7 minutes. Drain.

Peel and cut potatoes into pieces. Boil for 10 minutes. Puree in food processor and place in puree bowl.

Melt butter in a saucepan. Place in cooked cabbage and stir for 3 minutes on low to medium heat. Add in mashed potatoes and salt and pepper to taste. Cook for 2 more minutes.

Wash fish with fresh water. Cook in a steamer. Place water to boil in the bottom of steamer with dried herbs. Place sole in basket on top, cover, and steam for 10 minutes. Remove from heat.

Serve fish on individual plates with potato mixture on side. Decorate plates with the tops of the leeks and dried herbs.

 For more great recipes, get your copy of  the book selected as Best Italian Cuisine Book in the USA-

The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition

One Comment

  1. Erin

    Thank you for the relavent topic I really enjoy creating blogs as well! Keep up the great and keep updating content!

    May 27, 2013

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