500 gr of sea mullets
2 tablespoons of extra virgin olive oil
4 cloves of garlic
Cooking salt
2-3 sprigs of parsley
Table salt
Black pepper

Mullets baked in foil

Preparation:

Preheat the oven to 200 ° C.

Carefully wash the mullets, remove the entrails and scale.

Put into each belly one drop of olive oil, a slice of garlic and a few grains of cooking salt. Wash the parsley, select the leaves and chop finely.

Cut two sheets of aluminum foil of 20×20 cm. Arrange on each aluminium foil a drop of oil and brush, then lay out the fish and another drop of olive oil, togheter with a handful of chopped parsley, a pinch of salt and grated black pepper.
Close the wrappers using another aluminium foil to overlap, sealing the edges, but without compressing the content, so it doesn’t attack.

Put in the oven and bake for 30 minutes. Then open the wrappers and serve.

1/2 kg of spaghetti pasta
10 thin slices of bacon, cut into pieces
5 white onions, finely chopped
3 cloves of garlic, finely chopped
4 tablespoons of olive oil
50 gr of grated pecorino cheese
50 gr of grated parmesan cheese
2 tablespoons of minced parsley
Salt

Spaghetti all'Abruzzese

Preparation

Brown in a saucepan bacon with onions and garlic until they are golden, then remove the sauce from the heat.
Drain the spaghetti just lightly firm cooked, in abundant salted water.

Combine sauce with spaghetti and heat on a moderate heat, stirring well. After a couple of minutes remove from heat, adding to the raw oil, cheese and parsley.

Serve hot.