A tasty fish specialty, quick to prepare and that gives color and flavor in any season, even in summer. A tribute to the sea by Livorno, famous for its delicacies under the banner of Neptune

 
SEARCH IN AN AREA

Recipe: Fillet of mullet alla livornese
Fri, 20 Jul 2018

Recipe: Fillet of mullet alla livornese

Leghorn mullets are a symbol of this Tuscan city inseparably linked to the sea and derive from an ancient Sephardic recipe, the "mullet alla mosaica". The ingredients needed to make the mullets of Livorno are of extraordinary simplicity: fresh mullets and tomato pulp. And now a look at the characteristics of red mullet: small fish, has a reddish color on the back and pink or orange on the sides. To be precise, there are two types of mullet: that of sand and that of rock, with the latter which, although having more tender and precious meats, is particularly rich in thorns. It is only apparently difficult to clean the mullets, but if you really do not want to challenge yourself with thorns and alike, no problem: the mullets can also be bought already cleaned.

Ingredients

  • 1 kilogram of fresh mullet
  • 600-700 grams of tomatoes
  • 2 cloves of garlic
  • chili pepper
  • parsley
  • basil
  • salt and pepper to taste
  • extra virgin olive oil

Method

Wash the tomatoes and make a cross-shaped incision on the bottom of each, then immerse them for about thirty seconds in boiling water. Drain them in cold water, then peel them in half. Cut the pulp into small cubes or, alternatively, use four hundred grams of chopped peeled tomatoes but the original recipe does not provide it. Cut the pepper lengthwise, remove the seeds and chop. Take the red mullet fillets, remove any remaining spikes with tweezers, rinse and dry them. It is now time to prepare the sauce: heat four to five tablespoons of extra virgin olive oil in the non-stick frying pan with the peeled and coarsely chopped garlic together with celery, sage and chilli pepper. Sauté for two or three minutes and sprinkle with the wine, let it almost completely evaporate, add the tomatoes and cook over medium heat for about twenty minutes. The tomato sauce should be fluid but with the tomato pieces still visible. Remove sage and celery from the pan and after putting a pinch of salt, add the fillets of red mullet into the sauce. Cook for a couple of minutes over low heat, then sprinkle with chopped parsley.The fillets of mullet alla livornese are ready to be served on the table!

Main photo cucchiaio.it

...good appetite!

Related News

Recipe: Mirto, sips of well-being from the villages of Sardinia
Myrtle is considered a plant that brings well-being and prosperity. And the inebriating liqueur that comes from it, is a true elixir of Sardinia, with a variable color depending on the aging phase and with a velvety taste
By Luciana Francesca Rebonato
Recipe: Jota, the tasty minestrone of the Friulian villages
A tasty soup of vegetables and legumes, a traditional dish of the Friulian villages to be appreciated in all seasons: hot and steaming in winter, cold and tasty in summer. According to the endless variations, even with pork ribs
By Luciana Francesca Rebonato
Recipe: The Sarchiapone di Atrani, the triumph of flavor on the Amalfi Coast
In this specialty is contained all the gastronomic goodness of Atrani, a jewel-village of the Amalfi Coast. Sarchiapone seems to be the ancestor of cannelloni, and is prepared with traditional elongated green pumpkins
By Luciana Francesca Rebonato
Recipe: La Michetta of the village of Dolceacqua, between love and legend
The Michetta di Dolceacqua is typical of the Ligurian village and, compared to the homonymous type of bread, seems to be linked to a love story. A simple and tasty delicacy, to go back in time and taste the present
By Luciana Francesca Rebonato
Recipe: the Befana, the traditional Epiphany biscuit from the village of Barga
Prepared according to an ancient recipe, Befana is the traditional biscuit from the village of Barga to celebrate the epiphany with family or friends
By Redazione
Recipe: The Donut from the village of Veroli. New Year all to taste
Renowned throughout the Ciociaria, the donut of Veroli has an unmistakable aniseed aroma and its shape is reminiscent of a crown. To celebrate the beginning of the new year of serenity and prosperity
By Luciana Francesca Rebonato
e-borghi travel - la rivista per chi ama viaggiare tra borghi e turisimo slow

Read e-borghi travel for free, your new travel magazine