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Triglie alla Livornese-Red Mullet Leghorn Style
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12 small red mullets, cleaned
Flour for dredging
Salt and pepper
1/2 cup olive oil
1 tablespoon chopped garlic
1 small onion, finely chopped
1 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.
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Other Recipes from this Episode
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