-600g white onions, thinly sliced
-1/2 cup white wine
-Salt and pepper
-4 sole fillets
-60 g Parmigiano-Reggiano
-Flour as needed
-60 g raisins, soaked in warm water and drained
-60 g pine nuts
-Fresh bay leaves for garnish
In a large frying pan cook the onions in a little olive oil until soft. Add some water and cook on low for about 30 minutes. Add white wine and cook on high for a few minutes more. Transfer onions to a food processor, season with salt and pepper and puree.
Salt the sole fillets. With a vegetable peeler make shavings of the Parmigiano-Reggiano and sprinkle them over the fillets, covering the fillets completely. Roll up the fillets and secure with toothpicks. Flour the rolls and fry them in hot oil on all sides. Remove them from the pan and place oil on a paper towel to absorb excess oil. Pour the onion puree on a serving plate. Remove toothpicks from the sole rolls and arrange rolls on top. Sprinkle with raisins and pine nuts. Garnish with bay leaves and serve immediately.