Livournaise (à la): The expression "à la livournaise" (in Italian: alla Livornese) applies in classic cuisine to a sauce made of a fondue of tomatoes, sweated onion, olive oil, olives, crushed garlic.
Preparations based on fish, pasta, seafood or shellfish,… are coated with this sauce, which is sprinkled with breadcrumbs and then baked, then served with chopped parsley.
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