Second course

Mullet and speck rose, courgette cream and baked tomatoes

  • 40 min
  • 4 people
  • Medium
Recipe by

Federico Quaglia


for the mullet rose:

  • 16 cleaned mullet fillets
  • 16 slices of speck

for the courgette cream:

  • 250 g courgettes
  • 1 onion
  • 1 clove of garlic
  • 30 ml of dry white wine
  • salt and pepper, to taste

for the baked tomatoes:

  • 16 cherry tomatoes
  • sugar, to taste
  • salt, to taste
  • garlic
  • basil



Remove the green part of the courgettes and brown them on a high heat in a non-stick pan with one mashed garlic clove and with onion (already stir-fried), simmer with white wine until alcohol is reduced and add one glass of water to cook the courgettes. Remove the garlic clove and blend the mixture into a dense and creamy sauce, to which you will add as much salt and pepper as necessary.

Cut the cherry tomatoes into halves and and arrange them on a baking tray facing upwards, seasoning slightly with extra virgin olive oil, a mashed garlic clove, the basil leaves and a little sugar and salt.
Bake in the oven for 20 minutes at 200°C.
Wrap the mullets in the shape of a rose, alterning them with speck. If necessary, tie them with cooking twine.

Bake in the overn for about 10 minutes at 190°C.

The mullet flesh should be well cooked and white, but still juicy; the speck should be crispy.

Servy by placing the trout rose and the baked tomatoes onto the courgette cream.


Buon appetito ;-)

This recipe is made with

53621 Speck Alto Adige I.G.P.
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