“Ma mi porterai mai a Londra?” I lost count of the times that I asked this question and I repeated again today. London is a must for Sabrina, her best time, though she always finds a way to emphasize that, yes, but it was the best time is what he lived and continues to live with me. "But when you take me to London, I'll also know Skunk Anansie?" Sabrina looked at me and now I'm not responding. Skin has also been, so to speak, one of his knowledge, but has since lost contact with that world, since he no longer feels his love London more than 10 years ago, lost all contacts, but jealously guards those memories and images of that period and how the eyes light up during all their life stories, the Leak, the craziness, dancing on tables, driven out of pubs, friends who smoke tea, bragging about having done the business of life, I become a little jealous.
meetings, more or less random, with the artists at that time were not or that no one had disappeared from the scene and are now back in the limelight. Records, concerts in the frontline and backstage, nights without seeing the day. London is his blood, flows in the veins, and nourishes life. "But when you take me to London?". Sweet, with a tired smile, looks at me and I said "You will see that we're going." Me has already repeated a thousand times too and every time I said that in addition to a lot of money, it takes too much time, because on a weekend, the only thing you can see is the airport.
"But I never bring .....", this time I just thought. When we met he told me, he told and told again, now makes it almost a bit more 'I lack. I do not know why the Mago is thinking about it, but it was so radiant in the face while I was there to listen to for hours. I envied her happiness and I always seem to not give her enough not to be his everything. Sabrina it must be noticed my melancholy, and while getting out of the car in front of the Fishery of Comacchio, the belt is loose and gives me a kiss. One of those near misses, one of those desserts that I giving new desire to be alive. We are once again in Comacchio. 
meetings, more or less random, with the artists at that time were not or that no one had disappeared from the scene and are now back in the limelight. Records, concerts in the frontline and backstage, nights without seeing the day. London is his blood, flows in the veins, and nourishes life. "But when you take me to London?". Sweet, with a tired smile, looks at me and I said "You will see that we're going." Me has already repeated a thousand times too and every time I said that in addition to a lot of money, it takes too much time, because on a weekend, the only thing you can see is the airport. 
A 'for an hour to go and come back with a basket full of fresh fish and above all for less than half that when you buy the same things in a supermarket in Bologna. A huge octopus less than 13 euro per kilo, fresh scallops, and cicciose beautiful 6-pound and the euro to 12 euro sole magnificent, always a pound, ending a 14-angler. An envelope full of pampering the palate. Sabrina moves fish as a true expert, both fish and prices. A good "azdora" (housewife, in the dialect of Bologna). A short trip to the fruit and vegetable van is there, just for us to give us fresh parsley. In Bologna you sell it, if you're lucky to € 26 per kilo, here we pay homage to it without buying anything. effort I put in the trunk to the thermal envelope of the fish and go for a walk in this small Venice where the pebbles are angry because even though the boots have the heel off, they hurt in the leather sole.
bridges, streets, Walk along the narrow channels and then a piada sitting at a bar. A scratch card to see if we have a little 'luck .... but yes, and go .... won € 10. A smile and the way back is lighter.
"But when you take me to London?" This time I ask .........
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Sole SAUCE LETTUCE SCENTED GINGER
Ingredients: 2
fresh sole 1 / 2 lemon
extra virgin olive oil
chives 1 / 4 glass of wine
For the sauce Lettuce:
1 shallot, chopped 1
kinda lettuce
2 ladles of vegetable broth (we used the broth in which we cooked the soup)
50 mmol cream
a pinch of pepper
1 / 2 teaspoon ginger
a pinch of salt
extra virgin olive oil
Ingredients: 2
fresh sole 1 / 2 lemon
extra virgin olive oil
chives 1 / 4 glass of wine
For the sauce Lettuce:
1 shallot, chopped 1
kinda lettuce
2 ladles of vegetable broth (we used the broth in which we cooked the soup)
50 mmol cream
a pinch of pepper
1 / 2 teaspoon ginger
a pinch of salt
extra virgin olive oil
Before we talk about the recipe say a few words about this dish, we "invented" this sauce lettuce thinking that goes well with the meat of the sole. It is coming off a Very good sauce that is there with the sole divinely.
First gutted the sole, remove the skin from both sides and wash well. Arranges them in a tray and let marinate with an emulsion of olive oil, lemon juice, a pinch of pepper and chives. Do not add salt.
Meanwhile prepare the sauce. Clean up the lettuce and chopped a shallot. In a pan heat a drizzle of extra virgin olive oil and let the shallots brown. We combine lettuce, cut into small pieces and let dry. Now pour in a pan two tablespoons of vegetable broth (we had some vegetable soup that we had prepared the day before and we used the broth of the soup, but also very normal vegetable broth is fine) and then the cream. Stir and let cook for about ten minutes, until the sauce is seasoned and will be reduced by about half. Add a pinch of salt, pepper and ground ginger. Remove from heat and whisk well to go with the blender, resulting in a smooth sauce.
Now we just have to cook sole. Heat a large frying pan and you Lay the fish together with the marinade, let it cook a couple of minutes each side, then pour the white wine and allow to boil over high heat. The fish is ready to go and Serve, serve the sole with sauce and a few leaves of lettuce.
Grilled SOLES IN GINGER SAUCE and Lettuce
Ingredients: 2 fresh
soles
1 / 2 lemon juice olive oil
Extravirgin
chives ground black pepper
1 / 4 glass white wine
lettuce For the sauce:
1 scallion, finely chopped
1 butterhead lettuce, finely chopped
2 ladles vegetable broth
50 ml creme fraiche
black pepper
1/2 tsp ground ginger
1 pinch of salt
extravirgin olive oil
Ingredients: 2 fresh
soles
1 / 2 lemon juice olive oil
Extravirgin
chives ground black pepper
1 / 4 glass white wine
lettuce For the sauce:
1 scallion, finely chopped
1 butterhead lettuce, finely chopped
2 ladles vegetable broth
50 ml creme fraiche
black pepper
1/2 tsp ground ginger
1 pinch of salt
extravirgin olive oil
Clean, wash and dry the soles. Put them in a suitable bowl for marinading. Mix the extravirgin olive oil together with the lemon juice, chives and pepper. Season and pour over the soles. Leave to stand for half an hour.
To cook the soles, remove from the marinade and grill on a pre-heated grill pan. Grill until cooked through, turning just once, and basting with the marinade. Pour in the wine and when it has evaporated, remove from heat.
Meanwhile to make the sauce, heat a pan with the extravirgin olive oil, add the scallion and cook for a couple of minutes to soften. Add the lettuce and cook for a while. Pour in the broth, then add the creme fraiche. Cover and simmer gently for about 5-6 minutes until the lettuce has throughly collapsed. Season with salt, pepper and ginger.
Whiz the sauce in a food processor until smooth.
Arrange the soles and sauce on plates and decorate with lettuce.
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