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Triglie Alla Livornese − Red Mullet Leghorn Style
1
2 Small Red mullets; cleaned
Flour; for dredging
Salt; to taste
Freshly−ground black pepper; to taste
1
1
1
1
2
2
1
1
/2 Cup Olive oil
Tablespoon Chopped garlic
Small Onion; finely chopped
Bay leaf; crumbled
Teaspoon Chopped fresh thyme
Cup Peeled; seeded, pureed tomatoes
Tablespoon Finely−chopped parsley
/2 Fat; 0 Other Carbohydrates
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.
Triglie Alla Livornese − Red Mullet Leghorn Style
625
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