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: the Boreto a la Graisana of the village of Grado
Recipe: the Boreto a la Graisana of the village of Grado
A fish soup that is not just a soup. The Boreto a la Graisana is a typical dish, delicious and spicy that enhances the flavor of the fish
By Redazione
Recipe: Brosega of Paciano
Recipe: Brosega of Paciano
A typical Umbrian dish of ancient origins, it's ideal for those who love scrambled eggs
By Redazione
 Recipe: Cisternino's Bomblets
Recipe: Cisternino's Bomblets
From Valle d'Itria, in Puglia, here are the famous roulades stuffed with pork. A real explosion of flavor!
By Redazione
Recipe: Eggplant caponata from Mazara del Vallo
Recipe: Eggplant caponata from Mazara del Vallo
Typical dish of Sicilian cuisine, it was brought for the first time by the Arabs, who landed in 827 on the beaches of the village in the province of Trapani
By Redazione
 Recipe: Tagliolini with the Bomb of Gradara
Recipe: Tagliolini with the Bomb of Gradara
It's the first typical dish of the medieval village of the Marche and its name can be misleading...
By Redazione
In Arnad it's all lard that runs!
In Arnad it's all lard that runs!
The salami produced in the small Valle d'Aosta village has received the prestigious European recognition of the DOP mark
By Redazione

Most read articles of the month

A day in Castell'Arquato, through latch alleys and a legend more alive than ever...
A day in Castell'Arquato, through latch alleys and a legend more alive than ever...
We take you to one of the best preserved medieval villages of Emilia-Romagna and the whole of Northern Italy, to rediscover an atmosphere of times gone by and a mystery still to be solved
By Stefano De Bernardi
 Castel Savoia, a fabulous residence
Castel Savoia, a fabulous residence
At the foot of Monte Rosa, near Gressoney-Saint-Jean, stands the ancient villa of Queen Elizabeth, who spent many summers in Valle d'Aosta, among excursions, climbing and love for botany
By Joni Scarpolini
Calendar of concerts in the italian villages and small towns in July 2019
Calendar of concerts in the italian villages and small towns in July 2019
An unmissable round-up of concerts and musical events for lovers of italian villages and good sound
By Redazione
 Recipe: Cisternino's Bomblets
Recipe: Cisternino's Bomblets
From Valle d'Itria, in Puglia, here are the famous roulades stuffed with pork. A real explosion of flavor!
By Redazione
Recipe: Brosega of Paciano
Recipe: Brosega of Paciano
A typical Umbrian dish of ancient origins, it's ideal for those who love scrambled eggs
By Redazione
e-borghi travel and Assoarte: when the combination is a masterpiece!
e-borghi travel and Assoarte: when the combination is a masterpiece!
Our digital magazine launches a column dedicated to the works of great artists who, with their creative talent, tell us about the world of villages and landscapes
By Redazione
e-borghi travel - la rivista per chi ama viaggiare tra borghi e turismo slow

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

With the patronage of