... and as a part, large or small depending on the tastes of our trip, is dedicated to food, and because I love
spignattare, here's a recipe for mullet or mullet, if you prefer.
Pescetto an economic and a little 'mistreated but I like it a lot.
is flavored with garlic, parsley, salt and pepper inside of fish with oil and salt the outside
closes with a slice of lemon in an aluminum foil, and cook in the oven (180 degrees for 20 -40 minutes, depending on weight) or steamed (yum yum, again from 20 to 40 minutes).
buen provecho!
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