Triglie alla livornese-red mullet leghorn style
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | smalls | Red mullest; cleaned |
| Flour for dredging | ||
| Salt and pepper | ||
| ½ | cup | Olive oil |
| 1 | tablespoon | Chopped garlic |
| 1 | small | Onion; finely chopped |
| 1 | Bay leaf; crumbled | |
| 2 | teaspoons | Chopped fresh thyme |
| 2 | cups | Tomatoes; peeled, seeded and pureed |
| 1 | tablespoon | Finely chopped parsley |
Directions
EMERIL LIVE SHOW #EMIA37
With a cloth towel, wipe the mullets dry. Season the flour with salt and pepper. Roll the mullets in the flour. In a large saute pan, heat the olive oil. When the oil is hot, add the mullets and pan-fry the mullets for about 3 to 4 minutes on each side or until golden. Add the garlic, onions, bay leaf, thyme, and tomatoes. Season with salt and pepper. Bring the liquid up to a simmer and cook for about 5 minutes. Garnish the mullets with parsley.
Yield: about 6 servings
Posted to recipelu-digest by molony <molony@...> on Feb 21, 1998
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