Trenette with red mullet

Trenette with red mullet

Ingredients for 6 people:

Trenette (or spaghetti) 500 gr

red mullet fresh 1 kg

2 cloves of garlic

1 onion

1 celery

tomatoes 500g

2 tablespoons of chopped parsley

1 dl dry white wine

½ dl of extra virgin olive oil

grated pecorino cheese

salt, pepper.


Clean the mullets, remove the thorns and the central bone and chop together with the garlic, parsley, celery and onion.

In a large saucepan, sauté the chopped mullet and vegetables with the olive oil, sprinkle with white wine, salt and pepper and continue cooking until the wine will be consumed.

Add chopped tomatoes, stir well and cook for another 20 minutes.

Meanwhile boil the trenette in plenty of boiling salted water, then drain and flavor with the sauce. Complete with a generous sprinkling of grated cheese and chopped fresh parsley.

Serve immediately.

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