Triglie alla livornese - red mullet leghorn style

Yield: 6 servings

Measure 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

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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