MULLET AT LIVORNESE

Ingredients · Mullet: 8 for a total of 1 kg
· Peeled tomatoes: 450 g
· Garlic: 1 clove
· Organic extra virgin olive oil Il Cavallino: 50 g
· Parsley: to taste
· Salt up: to taste
· Black pepper: to taste

Preparation To prepare the Livorno-style mullet, start with cleaning the fish. First, scale the mullets with the appropriate tool or using the back of a knife. Then take care of cutting the side and top fins. Using a pair of scissors, cut the belly of the fish up to the head and rinse under running water in order to eliminate the internal bowels. Repeat the same operation for all the mullets and go on to prepare the sauce. Pour Il Cavallino Biologico extra virgin olive oil into a pan, add the crushed garlic and about 2 tablespoons of chopped parsley. Let the sauté lightly wilt for 2-3 minutes, stirring often, then add the peeled tomatoes. Stir with a spatula to mix the ingredients and let the sauce cook for 7-8 minutes. Salt, pepper and add the mullets without overlapping them. At this point the mullets will not be turned or moved, to facilitate cooking and keep them moist sprinkle them with a little sauce. and cover them with a lid. Continue cooking for 10-15 minutes (depending on the size of the fish; to check the cooking, with a fork try to see if the meat of the mullet comes off the central spine easily, indicating that they are ready!) And sprinkle them again with a spoon of chopped parsley. At this point, all you have to do is serve your mullet alla livornese still hot.