Triglie alla livornese-red mullet leghorn style

Yield: 1 Servings

Measure Ingredient
12 smalls Red mullest; cleaned
\N \N Flour for dredging
\N \N Salt and pepper
½ cup Olive oil
1 tablespoon Chopped garlic
1 small Onion; finely chopped
1 \N Bay leaf; crumbled
2 teaspoons Chopped fresh thyme
2 cups Tomatoes; peeled, seeded and pureed
1 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.

Yield: about 6 servings

Posted to recipelu-digest by molony <molony@...> on Feb 21, 1998

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