Triglie Alla Livornese


2 lbs. red or white mullets
4 oz. olive oil
1 1/2 oz. parsley
One celery stalk
Two tbs. white flour
1 lb. ripe tomatoes, peeled, seeded, and chopped
Two cloves garlic


Clean the mullets. Mince the parsley, celery, and garlic and saute in a saucepan with 2 oz—olive oil. When the vegetables are tender, add the tomatoes and cook for 10 min. Remove from heat and set aside.

Coat the fish with flour and fry in oil in a saucepan till golden brown on both sides. Add salt and pepper to taste. Grease a casserole with oil, place the mullets in it, and pour the sauce in the casserole with the fish and bake for five more min, at 450°F.

Serve the triglie alla livornese with a generous, sprinkling of chopped parsley.

Regional recipe from Tuscany

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at