Cookbook Main courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 35 minuti |
Ingredients
| 500 g | Mullets |
| 1 | clove of garlic |
| q.b. | extra virgin olive oil |
| q.b. | salt |
| 300 g | datterini tomatoes |
| 300 mL | Tomato Passata Sterilgarda |
| q.b. | parsley |
| q.b. | chili |
Preparation
- Rinse the red mullets under running water. Now decide whether to gut them or cook them whole. If you decide to gut them, cut the belly open with scissors until you reach the head.
- Chop a clove of garlic, pour it into a non-stick pan with a drizzle of oil and a pinch of salt, chili pepper and brown it over low heat.
- Cut the cherry tomatoes into thin slices and add them to the browned garlic, cook the cherry tomatoes for about ten minutes over low heat, adding the Sterilgarda Tomato Puree.
- Gently place the red mullets in the pan with the cherry tomatoes and cook for two or three minutes if they are small; if they are larger, cook them for longer.
- Turn the red mullet, being careful not to break it, and cook for another two or three minutes. Sauté the red mullet and cherry tomatoes, turn off the heat, and add a sprinkling of fresh parsley.
- Serve.
Peel and finely chop the onion; in a non-stick pan add four tablespoons of oil and a knob of butter and heat over medium heat until the butter has melted. ...
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