- Wash and dry the mullets. Do not scale them.
- When dry put them in a marinade of oil, garlic, rosemary, bay, parsley, salt and peppercorns.
- Leave to marinate for about 2 hours. (Turn the fish once or twice)
- Skewer them lengthways and cook on a charcoal fire.
to be prepared in the open air where it is possible to cook them on glowing charcoal.
by La Cucina Tradizionale – “I Sapori di Abruzzo e Molise” – Casa Editrice Rusconi Libri. 2007
