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!

COMMENTS :

Related News

Recipe: The Tozzetti with hazelnuts
Recipe: The Tozzetti with hazelnuts
A typical dessert of the Viterbo tradition that recalls the famous "cantucci" but which differ in the use of toasted hazelnuts
By Redazione
Delicacies from the Northern and Southern parks
Delicacies from the Northern and Southern parks
A food and wine route that seduces the taste buds, discovering the best parks in Italy
By Renata Giolli
Recipe: spaghetti with anchovy sauce, a typical dish of the Amalfi Coast
Recipe: spaghetti with anchovy sauce, a typical dish of the Amalfi Coast
Colatura di Alici is a traditional product that over the years has gastronomically characterized the small fishing village of Cetara
By Redazione
Recipe: Anna's Sfogliatelle
Recipe: Anna's Sfogliatelle
The Lama dei Peligni puffs are definitely the direct descendants of the Neapolitan sfogliatelle notes
By Redazione
Recipe: the Culurgiones of Ogliastra
Recipe: the Culurgiones of Ogliastra
Very tasty ravioli typical of Ogliastra, unique both for the taste and for their spike form of wheat.
By Redazione
Recipe: the Chichì Ripieno
Recipe: the Chichì Ripieno
It is a very tasty and tasty rustic focaccia suitable for all snacks.
By Redazione

Most read articles of the month

Four steps ... in 4 fortified villages
Four steps ... in 4 fortified villages
Poker of aces of fortified villages to go to the discovery of history and curiosities. Legends intertwined with art and architecture, medieval or renaissance epics that reveal to the visitor all the uniqueness of these Italian jewels
By Luciana Francesca Rebonato
4 villages not to be missed for designer craftsmanship
4 villages not to be missed for designer craftsmanship
Four Italian villages that stand out for their craftsmanship, the essence of an ancient art handed down over the centuries. A journey into typicality, emotional itineraries that point the spotlight on uniqueness
By Luciana Francesca Rebonato
Sperlonga, the ancient Pearl of the Empire
Sperlonga, the ancient Pearl of the Empire
Sperlonga, a small center of the Riviera of Ulysses, is a continuous surprise between panoramas and characteristic glimpses where you must be guided exclusively by curiosity
By Luca Sartori
Recipe: spaghetti with anchovy sauce, a typical dish of the Amalfi Coast
Recipe: spaghetti with anchovy sauce, a typical dish of the Amalfi Coast
Colatura di Alici is a traditional product that over the years has gastronomically characterized the small fishing village of Cetara
By Redazione
Aci Trezza, Cyclops and Acireale
Aci Trezza, Cyclops and Acireale
The Riviera dei Ciclopi, which takes its name from the islands in front, is that stretch of Sicilian coast that goes from Aci Castello to Acireale
By Redazione
Genga, the Guinness nature
Genga, the Guinness nature
For art and culture enthusiasts, the Marche village of Genga tells its story through its historic buildings, its churches and museums
By Luca Sartori
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