PREPARATION: 25 min
COOKING TIME: 20 min
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
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