Red Mullet, Livorno Style
Origin: Livorno, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- red mullet (triglie)
- garlic
- parsley
- celery
- oil
- tomatoes
- salt
- pepper
Instructions
- Make a battuto of garlic, parsley, and celery and cook in oil until the garlic colors.
- Add tomatoes with salt and pepper, cook well, and pass the juice.
- Cook the mullet in the tomato juice (no need to turn small ones), transfer carefully, and finish with chopped parsley.