Ingredients for 4:
4 fillets of sole
200 grams of pecorino romano
200 ml cream salt, pepper, garlic, white wine
Preparation: Grate the
percorino, form 8 disks on the baking paper on a baking tray and bake until golden brown. Fry a clove of garlic in a pan with olive oil, place tenderloin and pepper and cook them with a little fade 'of white wine. Meanwhile, heat the cream with a bit 'of Pecorino Romano, forming a paste.
Serve: Soil
the pot with the cream cheese in a circle, place over a fillet of sole and consequently the disk of pecorino cheese, repeat, then add a little 'cream cheese
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