Baked red mullet with black olives and capers (Triglie alla Calabrese) from The Cooking of Italy (Foods of the World) by Waverley Root and Time-Life Books

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • wester on December 12, 2011

    The Dutch version translates this fish wrongly as "Poon" (gurnard). It should be "Rode mul". Red mullet (or possibly goatfish) is the right translation of the Italian.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.