Pescara, the city where I grew up, is much influenced by the Adriatic Sea. Seafood is definitely our speciality, and while the fish found here may be smaller than what you’d find in the open oceans, they are certainly much more beautiful, vibrant, and richer in flavour. Even the name ‘Pescara’ derives from our tradition of fishing. Over the years, many recipes have been passed on from generation to generation, and this is one of them. Originating from the city of Vasto, it combines influences from both the sea and land into a beautiful marriage of flavours.

Makes 4 portions

Ingredients:

8 large red mullets (descaled and gutted)
12 cherry tomatoes
3 garlic cloves
8 slices of Prosciutto di Parma
Half a glass of white wine
1 shallot
Pepper
Parsley

Wrap the red mullets in the prosciutto slices, and set aside. Then, in a large pan, heat 4 tablespoons of olive oil and add the garlic cloves. Let the garlic fry for a few minutes before adding in the red mullets. Let the mullets brown slightly (for a minute or so) before pouring in the white wine, and allow them to cook for 5 more minutes before turning them to the other side to cook for an extra 3-5 minutes (depending on the size of the fish). Remove the mullets from the pan, sprinkle some fresh parsley, and serve immediately. If you prefer, you could slice the mullets into fillets before wrapping them in prosciutto, and use the head and bones to prepare some fish stock for a delicious risotto instead! Enjoy! x

Red mullets "Alla vastese"