The breton eels
Instructions
Prepare a court-bouillon with 50 cl of water, wine, onion, carrot, a sprig of thyme, salt, pepper and simmer a quarter of an hour.
Peel and cut the eels to logs of four cm.
Boil them for 10 minutes in the broth and then let them cool in the liquid.
In a pan heat two tablespoons of olive oil, insaporitevi mushrooms cleaned and sliced, Diced Bacon and half a clove of minced garlic.
Let Cook, add a tablespoon of tomato paste.
Squirt with a ladle of broth, salt and pepper.
Simmer for 20 minutes.
Arrange the pieces of eel on the serving dish and nappateli with the hot sauce.
Accompanying wines: Pinot Blanc Collio DOC Bolgheri DOC Bianco Greco Di Tufo DOC.
