Red Mullet, Viareggio Style
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g red mullet (triglie)
- clove garlic
- pinch parsley
- oil
- plain tomato sauce
- finger red wine
- salt
- pepper
Instructions
- Make a battuto of garlic and parsley and brown it in oil in a wide pan.
- Add plain tomato sauce and boil a while.
- Set in the mullet, turning gently, cover, and cook until much liquid is drawn in.
- Add a finger of red wine watered with two of water, boil a little more, and serve.