TIME 30-40 min. DIFFICULTY Easy SERVINGS 4

INGREDIENTS

• 4 large red mullets, deboned with the tail attached
• 100 g Trivelli Porcini Mushroom and White Truffle Cream
• 1 boiled potato (approx. 50 g)
• 100 g boiled spinach, seasoned with lemon
• 50 ml extra virgin olive oil
• Salt and pepper to taste

PREPARATION

Take the boiled potato and mash it as much as possible with a fork, mixing it thoroughly with the Trivelli Porcini Mushroom and White Truffle Cream.

Place the deboned red mullets (still attached at the tail) on a greased baking sheet. Stuff them on one side with the mixture and then fold the other side over to close.

Season the mullets with oil, salt, and pepper, and bake them in the oven at 200°C (392°F) for 12 minutes.

Once cooked, serve them on a bed of lemon spinach, lemon arugula, or sautéed turnip tops (cime di rapa), depending on the season.

Chef Daniele Citeroni