Capito allegro
Instructions
Peel, wash and cut the eel pieces not too large.
Put them to marinate for about an hour in the oil, you may add salt, pepper, a little lemon juice, a bay leaf and a few chopped thyme foglietta.
Make a beat rather abundant with onion and parsley, roast it with a spoonful of oil.
Add the drained eel and let absorb the sauce.
Sprinkle with wine and let it evaporate, then pour the marinade oil, some chopped tomatoes and sprinkle with a little water.
Finish baking at moderate heat for 30 minutes.
The sauce should be abundant.
Ingredients and dosing for 4 persons
- 1 1000 g eel
- Olive oil
- Lemon
- Laurel
- Thyme
- Onion
- Parsley
- 3 peeled tomatoes
- 1/2 cup of white wine
- Salt
- Pepper