Stewed eel (2)
Instructions
Cleaned and skinned eels, cut logs big enough.
In a Pan fry in three tablespoons of olive oil a medium onion, 1 garlic clove and a tuft of parsley.
After a few minutes add the tomatoes peeled, deprived of the seeds and cut into small pieces, add salt and pepper, Cook for 10 minutes or so.
Place the spool of eel in sauce, let flavour for a few minutes, then sprinkle with a glass of wine.
Continue cooking at very low heat for half an hour, if necessary, adding a little water.
When cooked, sprinkle the eel with the chopped parsley.
Accompanying wines: Bardolino DOC, Chianti Dei Colli Fiorentini DOCG, Alezio Rosato DOC.
