Triglie alla Livornese Recipe

Mullet in Red Sauce from Leghorn Recipe
Serves 4

Ingredients

Mullets for about a Kilo in weight (2.5 pounds)
2 garlic cloves, peeled and finely chopped
a small handful of chopped parsley
4 tbs Extra virgin Olive Oil
400 g (14 oz) of peeled tomatoes (tin) with their juice
salt and pepper

Preparation

Sautè the garlic and parsley in the pan where you previously added extra virgin olive oil. Next add the chopped tomatoes. After 20 minutes your sauce will be ready at this point you can add your washed and dried (you can use a paper towel) mullets and add salt and pepper.
Cook over low heat for another 15 minutes if the mullets are medium sized.
In the last few minutes cover with the minced parsley and serve.
Fish and meats, spices, fruits, vegetables and other local products find space next to numerous Jewish products which are testimony to Livorno‘s large Jewish population.

— tuscanycious

The art and culture of Tuscan Food

Comments

Jean-michel Carasso says:

30/05/2011 at 1:24 pm

Actually, my recipe includes filling each mullet with some chopped garlic and parsley, covering them with flour and goldening them on each side in olive-oil and then adding other garlic, other parsley and a pinch of chili-pepper and canned chopped tomatoes with their juice…nnJean-Michel Carasso.

Jean-michel Carasso says:

30/05/2011 at 1:24 pm

Actually, my recipe includes filling each mullet with some chopped garlic and parsley, covering them with flour and goldening them on each side in olive-oil and then adding other garlic, other parsley and a pinch of chili-pepper and canned chopped tomatoes with their juice…nnJean-Michel Carasso.