Ingredients
- 8 mullets
- 200 g tomatoes
- 8 canestrelli
- 8 sea truffles
- White flour
- garlic
- aromatic mince (basil, oregano)
- dry white wine
- olive oil
- pepper
- salt
For the recipe of the mullet with sea truffles in aromatic mince, gutted the mullets, opening them with a cut that reaches from the gills to the anal cavity. Scaly lightly, wash them, then dry them well by dabbing them with a double sheet of absorbent kitchen paper; add salt and flour them, shaking off the excess.
Shell the sea truffles and canestrelli raw. In four spoonfuls of olive oil, brown four “dressed” garlic cloves, ie not peeled. Add the fish, brown them on all sides, then sprinkle them with a third glass of dry white wine. Add all the seafood and tomatoes cut into "fillet". Complete the preparation with plenty of aromatic mixture and the necessary salt and pepper. Switch off after about 10 minutes of cooking. Place the mullet with their sauce on a suitable serving dish and serve immediately, garnishing as desired.
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