Stewed Eel
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- eel
- onion
- parsley
- olive oil
- salt
- pepper
- tomato sauce or preserve
- bread
Instructions
- Cut large unskinned eels into short pieces.
- Cook a battuto of onion and parsley in a little oil with salt and pepper until colored.
- Add the eel, let it take up flavor, then finish with tomato sauce or preserve in water, keeping plenty of sauce.
- Serve over lightly toasted bread.