Triglie alla livornese: la ricetta | Pomodoro Petti

All the goodness of tuscan tomatoes whit Max Mariola

Livorno-style red mullet | Petti Tomato - Petti Recipes
Livorno-style red mullet



40 min


second course


4 people

"Gli speciali" Organic peeled datterini tomatoes - Petti Tomato
Gli speciali
product details


Peel the garlic, cut in half and remove the tiny shoot. Wash the parsley and remove the stems.
Finely chop the garlic and parsley.
Heat some oil in a non-stick frying pan and fry the garlic and parsley. Add the datterini tomatoes and a pinch of salt and leave to cook for 10 minutes.
Carefully add the red mullet to the pan. Leave to cook for 5 minutes, moving the pan occasionally to stop the fish from sticking. Turn the red mullet over being careful not to break them.
Cook for another 5 minutes, then garnish with parsley and serve.


8 fresh, medium-sized red mullet (cleaned)
350 g of Petti organic peeled datterini tomatoes “Gli speciali”
2 cloves of garlic
extra-virgin olive oil
salt and pepper