ItalianMade

Recipes

Main Courses: FISH

TRIGLIE ALLA LIVORNESE Red or White Mullets Livornese Style

Mail this recipe to a friend!	2 lbs. red or white mullets 4 oz. olive oil 1 1/2 oz. parsley 1 celery stalk 2 tbs. white flour 1 lb. ripe tomatoes, peeled, seeded and chopped 2 cloves garlic salt pepper	See Also:      Vegetables      Pomodoro S. Marzano dell'Agro Sarnese-Nocerino DOP      Wine Pairings      Ansonica Costa dell'Argentario DOC      Bianco Pisano di San Torpé DOC      Falerio dei Colli Ascolani or Falerio DOC      Martina or Martina Franca DOC      Orvieto DOC      Soave Superiore DOCG      Val d'Arbia DOC      Region      Tuscany
	Clean the mullets. Mince the parsley, celery and garlic and sauté in a saucepan with 2 oz. olive oil. When the vegetables are tender, add the tomatoes and cook for 10 mins. Remove from heat and set aside. Coat the fish with flour and fry in oil in a saucepan till golden brown on both sides. Add salt and pepper to taste. Grease a casserole with oil, place the mullets in it, and pour the sauce in the casserole with the fish and bake for 5 more mins. at 450ºF. Serve with a generous, sprinkling of chopped parsley.

HOME INTRO REGIONS FOODS WINES RECIPES LIBRARY GLOSSARY QUIZ

BREAD, PIZZA and FOCACCIA   SAUCES and DRESSINGS   Appetizers: VEGETABLES   Appetizers: UOVA and FRITTATA   Appetizers: MEAT and CHEESE   Appetizers: FISH   First Courses: SOUPS   First Courses: DRIED PASTA   First Courses: FRESH PASTA   First Courses: STUFFED FRESH PASTA   First Courses: RICE, POLENTA and GNOCCHI   Main Courses: BEEF and VEAL   Main Courses: PORK, LAMB and GOAT   Main Courses: POULTRY and GAME   Main Courses: FISH   Main Courses: SNAILS, FROGS, INNARDS and more   SALADS and SIDE ORDERS   DESSERTS   ICE CREAM

ALICI IN TORTIERA   ANGUILLA ALLA BRACE CON ACETO BALSAMICO   BACCALA' ALLA VICENTINA   BACCALA' FRITTO   BACCALA' IN UMIDO   CALAMARI IN ZIMINO   CALAMARI RIPIENI   CAPESANTE IN TECIA   COUSCOUS CON PESCE   FILETTI DI SOGLIOLA FRITTI   FUMETTO DI PESCE   GAMBERETTI GRIGLIATI CON PROSCIUTTO DI SAN DANIELE   INVOLTINI DI PESCE SPADA   ORATA LESSA   PAGELLO IN CARTOCCIO   PESCE PALOMBO AL FORNO   POLIPO ALLA LUCIANA   RANA PESCATRICE CON PISELLI   SALMONE CON IL GORGONZOLA   SARAGO ALLA GRIGLIA   SARDE A BECCAFICO   STOCCAFISSO ALLA GHIOTTA   TRIGLIE ALLA LIVORNESE   TROTA IN BLU   TROTA RIPIENA   ZUPPA DI PESCE

Useful Links Contact Us Search TRADE home © The Italian Trade Commission 33 E 67th Street, New York, NY 10065 Background image and most photos in this section courtesy of Giuliano Bugialli, all right reserved (see Copyright and Credits).