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TRIGLIE ALLA LIVORNESE

PREPARATION: 25 min

COOKING TIME: 20 min

TRIGLIE ALLA LIVORNESE

Tuscany is a land of a thousand surprises, landscape and gastronomy, which enhance its infinite richness. If you go to the hills in the Chianti area you can taste excellent game and excellent wines while enjoying a panorama that the whole world envies us. And how not to mention the wonderful beaches and the coast: have you ever stopped in the Tuscan towns or villages by the sea to taste the best fish dishes in the area? Today we want to bring you some of that sea breeze by suggesting you prepare the Leghorn mullet: A simple and tasty dish in which the versatile and tender meat of the mullet, often tasted fried, meets a delicious tomato sauce... the slipper will 'obligation! Find out how quick and easy it is to prepare this recipe, perfect for enjoying the noble flesh of these pinkish colored fish to the fullest. You just have to try it and in a few minutes you will have delicious Livorno-style mullet on the table!



SERVES 4

  • 12 mullet of about 100-150 g (4_6 oz) each

  • 500 g (1 lb) of tinned tomatoes

  • 2 cloves of garlic

  • parsley

  • extra virgin olive oil

  • salt

  • pepper


Clean and wash the mullet carefully.

Sauté the chopped parsley and garlic in a skillet with oil and add the tomatoes as soon as the starts to brown.

Add salt and pepper, leave to cook for about 20 minutes, the add the mullet. Cook on a medium heat for about 10 minutes, without turning to avoid breaking the fish. Spinkle with chopped parsley and serve. Another version of this recipe is to flour the mullet, dry quickly in hot oil, then add to the tomato sauce.



WINE PARING

DAMARE ROSATO

Damare Rosato IGT Toscana



DAMARE ROSATO

From the same Sangiovese that we use for our most representative wine, Diadema Rosso, comes Damare Rosato, a delicate wine with strong and intense aromas, son of the noble Tuscan winemaking tradition.


NOTE DI DEGUSTAZIONE

Damare Rosato has a powder pink color, on the nose the fragrant notes of red fruit and light more ripe hints of yellow pulp fruit blend with floral and balsamic hints. The palate is vibrant, with a pleasant freshness and a fruity and persistent finish.









EXTRA VIRGIN OLIVE OIL PAIRING


* fonti: Toscana in Cucina - Paola Baccetti, Laura Giusti, Franco Palandra, www.giallozafferano.com


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