Ingredients for 4-6 servings:
600 gr eels
Polenta
1 onion, finely sliced
1 tbsp of parsley, minced
1 stick of celery, minced
1 tbsp of extra virgin olive oil
1 leaf of lauro, minces
1 tbsp of flour
Half glass of white wine
400 gr passed tomatoes
Salt
Pepper
Ready in: about 90 minutes
600 gr eels
Polenta
1 onion, finely sliced
1 tbsp of parsley, minced
1 stick of celery, minced
1 tbsp of extra virgin olive oil
1 leaf of lauro, minces
1 tbsp of flour
Half glass of white wine
400 gr passed tomatoes
Salt
Pepper
Ready in: about 90 minutes
How to prepare the recipe: "Eels stew":
Remove the skin from the eels, chop into pieces 5 cm long and flour them.
Pour the oil into a pan and brown the onion, parsley and celery. Add the eels, lauro and wet with the wine. Once it will be evaporated, add the tomatoes, salt, pepper and cook at moderate heat for about 40 minutes.
Serve hot with the polenta sliced and passed into the oven.
Preparation time: 30 minutes
Cooking time: 60 minutes
Calories: 570-380 calories per person
Difficulty: easy
Chef’s advice
I suggest to match these dish with Fontana del Bosco Eliceo, Cerasuolo d’Abruzzo, Dolcetto.
Remove the skin from the eels, chop into pieces 5 cm long and flour them.
Pour the oil into a pan and brown the onion, parsley and celery. Add the eels, lauro and wet with the wine. Once it will be evaporated, add the tomatoes, salt, pepper and cook at moderate heat for about 40 minutes.
Serve hot with the polenta sliced and passed into the oven.
Preparation time: 30 minutes
Cooking time: 60 minutes
Calories: 570-380 calories per person
Difficulty: easy
Chef’s advice
I suggest to match these dish with Fontana del Bosco Eliceo, Cerasuolo d’Abruzzo, Dolcetto.
In the picture, Eels stew
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