How to make the Livorno mullet, recipe with necessary ingredients, description of the preparation and the cooking process in a pan.
Ingredients for 4 portions
- extra virgin olive oil
- 500 g of peeled tomatoes
- 1 vegetable nut
- chilli powder
- 8 small mullets already cleaned
- 2 celery stalks
- 3 cloves of garlic
- 1 sprig of parsley
- White flour
- salt
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Preparation of mullet alla livornese in a pan
Clean the celery stalks by stripping them of the filaments, then peel the garlic cloves, wash and dry the parsley, mincing everything together very finely.
Heat 5 tablespoons of oil in a pan and fry the aromatic mince over low heat, stirring often with a wooden spoon.
Add the coarsely chopped peeled tomatoes, the crumbled nut and a pinch of chilli pepper.
Cook for about 15 minutes, adjust the salt and pass all through the vegetable mill.
Wash the red mullets, dry them perfectly, flour them and cook them 2-3 minutes on each side in another pan with a little boiling oil.
Cover them with the tomato sauce and cook for another 5 minutes after the sauce starts boiling again.
Serve them with their cooking pan, accompanying as desired with stewed beans or peas.
