Triglie alla livornese - red mullet leghorn style
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12.00 | small | red mullets; cleaned |
| 1 | flour; for dredging | |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| ½ | cup | olive oil |
| 1.00 | tablespoon | chopped garlic |
| 1.00 | small | onion; finely chopped |
| 1.00 | bay leaf; crumbled | |
| 2.00 | teaspoon | chopped fresh thyme |
| 2.00 | cup | peeled; seeded, pureed tomatoes |
| 1.00 | tablespoon | finely-chopped parsley |
Directions
With a cloth towel, wipe the mullets dry. Season the flour with salt and pepper. Roll the mullets in the flour. In a large saute pan, heat the olive oil. When the oil is hot, add the mullets and pan-fry the mullets for about 3 to 4 minutes on each side or until golden. Add the garlic, onions, bay leaf, thyme, and tomatoes. Season with salt and pepper. Bring the liquid up to a simmer and cook for about 5 minutes. Garnish the mullets with parsley. This recipe yields about 6 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A37 broadcast 04-23-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
04-25-1997
Recipe by: Emeril Lagasse
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