Triglie alla livornese
Triglie alla livornese is an iconic dish of Tuscan coastal cuisine, where the sea meets culinary tradition. Fresh red mullet braised in a tomato-based sauce with garlic and parsley creates a flavorful broth that enhances the delicate flavor of the fish. A simple yet elegant recipe, perfect for showcasing the quality of the finest ingredients.
Preparation
- 1
Clean the triglie by removing the innards and scales, then rinse under cold water and pat dry gently.
- 2
In a large skillet, heat extra virgin olive oil and sauté the crushed garlic cloves until fragrant.
- 3
Add the peeled tomatoes, lightly crushing them with a spoon, along with salt and pepper. Let the sauce simmer for about 5 minutes.
- 4
Place the triglie in the tomato sauce, distributing them evenly so they cook uniformly.
- 5
Cover the skillet and cook over medium heat for 15-20 minutes, until the triglie are cooked through and the flesh separates easily from the backbone.
- 6
Sprinkle with freshly chopped parsley just before serving. Taste and adjust salt and pepper as needed.
Chef's Tips
Choose small to medium-sized triglie, fresh from the day's catch: their delicate flesh cooks quickly. Serve the dish in its cooking broth, accompanied by Tuscan bread for dipping.