There pasta with mullet sauce, prepared with surmullets at Livornese, is a tasty and very simple pasta dish. An easy and perfect recipe to use a leftover mullet to enjoy a first course starting from a traditional recipe.
Ingrediants
- 160 g of half sleeves
- 1 Livorno-style mullet
- pitted black olives
- desalted capers
If after having prepared the mullet alla livornese you had one left, what better idea than to share it by preparing the pasta with mullet sauce?
In few minutes you will get a very appetizing sauce: just add a few to the cooking juices of the mullets pitted olive, black or taggiasca, and a handful of capers. Then fillet the fish and sauté the pasta cooked al dente in the pan: voila, lunch is served!
Similarly, with little effort and lots of taste, you can make an exquisite one first course of fish reusing the leftover fish from a previous preparation such as stewed swordfish or Moscardini alla Luciana.
OTHER TASTY RECIPES: Macaroni alla chitarra with mullet, Pasta with mullet and dried tomatoes, Pasta with tuna sauce, Spaghetti with cod
How to prepare: Pasta with mullet sauce
- Execution
- easy
- Preparation time
- 5 min
- Cooking time
-
10 min – 12 min
- Portions
-
2
How to prepare: Pasta with mullet sauce
Put a large pot of salted water on the stove and boil the pasta. Briefly heat the Livorno-style mullets and add the olives, cut in half or rounds, and the desalted capers. Cook over low heat for a few minutes.
Remove the fish from the pan and fillet it delicately, taking care to remove all the bones. Return the pulp to the pan and move it slightly. Drain the half sleeves and transfer them directly to the pan with the sauce.
Sauté them for a couple of minutes, stirring gently so that the sauce is evenly distributed. Divide the pasta with mullet sauce into individual plates and serve immediately.
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