Recipe of Academy of culinary traditions of western Liguria.

Ingredients: (serves four)

• 500 g of “Dian”,
• 12 large mullets,
• 250 g tomatoes,
• 1 clove of garlic (preferably of Vessalico),
• ½ shallot,
• some black olives,
• a knob of butter,
• fresh basil,
• some glitter of coarse salt, pepper,
• extra virgin olive oil of valleys of Diano.

Execution:
For the sauce:
In a skillet, brown the garlic, a tablespoon of oil, along with the shallot, add tomato, basil and butter. After a quick cooking, remove the garlic, shallot, sieve and season with salt and pepper.
For the fish:
Filleting the fish running head and tail, and then roll the fillets and secure with a toothpick and season with salt, pepper and extra virgin olive oil and cook everything in the oven at 180 degrees for 5 minutes.
Cook the “Dian” in salted water.

Presentation:
Pour the tomato sauce on the plate mirror lay at the edge of the head and tail mullet, arrange Dian interspersed with a mullet fillet rolled in the centre by placing a taggiasca olive, season with a drizzle of olive oil, to garnish as you want.
In combination with this course, the wine recommended is the Sciactrà served between 12 ° -13 ° stemmed glass top with flared rim.