Surmullets at Livornese: a second course of fish dish simple and delicious. A easy recipe And rapid to taste the tender and tasty meats of mullets, cooked in a pan in a tomato sauce that makes the dish very inviting and tasty.
Ingrediants
- 1 kg of mullet
- 350/400 g of tomato pulp
- parsley
- 1 clove of garlic
- extra virgin olive oil
- salt
- pepper
The surmullets at Livornese I’m a second dish of fish appetizing and flavorful. The ingredients to make this tasty recipe of Tuscan cuisine are few and very simple: fresh mullet, tomato which can be the ready-made pulp or the fresh one cut into chunks, garlic And parsley. A simple and fast procedure that ensures a dish of absolute goodness.
The mullets are sea fish quite valuable. Easily recognizable by their red and pinkish color they can be of sand And of rock, the latter even more sought after although very thorny.
Mullet meat is tender, but firm and tasty, and it is best not to touch it during cooking as it crumbles easily. The small mullets are excellent fried while with the slightly larger mullet fillets try the recipe of the mullet with fennel or the red mullet fillets. Also tasty are the first courses with mullet: try the Maccheroni alla chitarra with mullet and the Pasta with mullet and dried tomatoes.
OTHER TASTY RECIPES: Fried mullet fillets with potato chips, Mullet in batter with spinach and ricotta sauce, Red mullet, Mullet fillets creamed with butter
How to prepare: Leghorn mullet
- Execution
- average
- Preparation time
- 10 min
- Cooking time
-
25 min
- Portions
-
4
- Total time
-
25 min
How to prepare: Leghorn mullet
To prepare the Livorno-style mullet, clean and gut the fish. Heat 4 tablespoons of oil in a pan large enough to contain all the mullets and sauté the chopped garlic and parsley.
When they have browned, add the tomato pulp, add salt and pepper and let it simmer for 5 minutes or so. Then lay down the mullets.
Cook them for about twenty minutes over low heat, covering with a lid for the first few minutes and then uncovering. Move the pan from time to time so that the sauce does not stick but avoid turning the fish to avoid breaking them. At the end of cooking, let the dish rest and settle for 5-10 minutes keeping it warm, then serve the mullet Livorno style sprinkling them, if desired, with more chopped parsley.
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