Panada of eels

Pour into a bowl/2 lard 1 glass of warm water and a pinch of salt; incorporate as much flour to get a rather soft dough.

Work it with a wooden spoon with a certain energy and then handle it lightly with your fingertips until it is smooth and homogeneous.

Pick a ball cover with wet cloth and put it for about 1 hour in the fridge.

Rub the eels with abundant salt rinse in water remove remove the innards and toss their heads cut into a trance of about 10 cm and place them in a bowl.

Chop on the platter 4 sun-dried tomatoes, bunch of parsley, 1/2 clove of garlic; dilute the pesto with 3 tablespoons of olive oil and pour it on the eels.

Stir well so that the seasoning is evenly distributed on the fish and do not add salt because it is simply that content in dried tomatoes.

At this point, remove the dough from the fridge, divide it into 2 pieces, one of which is 1/4 of the other and knock 'em dead with a rolling pin in the shape of a disk.

Lift the larger disk unit with fists closed for lacerarlo, do not adhere to the bottom and edges of a pan with a diameter of about 20 cm.

Place the center of the record half of eels and arrange the remaining pyramid flush with a drizzle of olive oil and place on the cusp of the mound of eels the small disk of dough.

Remove from the baking sheet the disc ends great pick it up to form 4 adhere the folds and browse to the heap of eels; match the edges of the 2 disks join squeezing them between the tips of the thumb and the forefinger and form a cord along the entire circumference of the 2 layers together.

This will give a hermetically sealed off the base and narrow at the top approximately similar to a truncated cone.

If the whole thing is a little lumpy if they can correct the shape with some appropriate tap seated with his hands open and proceed as if you were placing a bassoon in a handkerchief tied for the Cog-ships.

So the panada is perfect and ready to be cooked.

It should be put in the oven at medium heat (180 degrees) and left for about 2:0; You should taste hot, but if you had the need to have to heat just cold oven, return it to light the flame, wait until it is piping hot and extract the panada.