Anguilla in the manner of comacchio
Instructions
Clean the eel with the ashes placed on sturdy paper from fishmongers.
If this is not possible, remove entrails, wash it and cut it into pieces.
Do 1 chopped onion and garlic and fry it in oil.
Sprinkle with vinegar, evaporate and combine tomato paste diluted in warm water so you get cooking 1 to 2 fingers.
Add salt and pepper.
After 15 minutes join the eel and cook over low heat for 30 minutes without stirring.
Serve it with grilled polenta.
Ingredients and dosing for 4 persons
- 1000 G = = Average Eels
- 300 g of onions
- 1 clove of garlic
- Olive oil extra virgin
- Wine vinegar
- Tomato sauce
- Salt
- Pepper