INGREDIENTS for 4 people
1 kg of mullet
200 g of tomato pulp
Remove the entrails and wash gently mullet. In a saucepan, heat four tablespoons of oil and fry a sprig of parsley and half a clove of garlic.
When they have browned, add the chopped tomato. Add salt and pepper and simmer for 5 minutes or so.
Lay the mullets in the sauce and cook slowly for 20 minutes. Move the pan occasionally to prevent sticking on the bottom, but avoid shooting fish in order not to break them. Sprinkle with chopped parsley and serve immediately.
To cook your Triglie alla Livornese, please click here