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… and the Cosmopolitan Cooking of the Jews of Livorno.
This article and recipe appeared in The Jewish Forward.
Click here to view it.
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beautiful article! i love the deeper dimension the historical background gives the recipe. thanks for sharing.
I would LOVE to make this dish for Shabbat. I used to make it when I lived in Italy form1977 to 1983. I got a similar recipe form the “CUcchiaio d’Argento.” But WHERE can you get red mullets in the U.S?
hi Jody, in New York City I find red mullet at Citarella’s. however they are bigger than the Tuscan ones and I don’t like them as much. I often substitute red snapper or orange roughy fillets, with great results. Any firm, non-fatty White fish will do. even trout. Just don’t use flaky kinds such as sole, flounder and tilapia. And absolutely no salmon ( it tastes too sweet and strong).