Anguilla In Umido Al Vino Bianco Recipe
Ingredients
| Eels | 1 1/2 Pound | |
| Olive oil | 4 Tablespoon | |
| Onion | 1 Small, finely chopped | |
| Garlic | 1 Clove (5gm), finely chopped | |
| 1 x2-inch strip of lemon peel | ||
| Sage | 1 Teaspoon (Leveled), chopped | |
| Dried sage | 1/4 Teaspoon (Leveled) | |
| 1 level tablespoon tomato concentrate | ||
| Warm water | 4 Tablespoon | |
| 1 wineglass dry white wine | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Clean the eels then cut into 2-inch pieces.
Dry on paper towels.
Heat the oil in a saucepan.
Add the onion and garlic and fry very gently until the palest gold.
Add the eel and fry until golden all over.
Add the lemon peel and sage, then put in the tomato concentrate blended with the water and wine.
Season to taste with salt and pepper then simmer gently, uncovered, for approximately 20 minutes or until the fish is tender and most of the liquid has evaporated.
Dry on paper towels.
Heat the oil in a saucepan.
Add the onion and garlic and fry very gently until the palest gold.
Add the eel and fry until golden all over.
Add the lemon peel and sage, then put in the tomato concentrate blended with the water and wine.
Season to taste with salt and pepper then simmer gently, uncovered, for approximately 20 minutes or until the fish is tender and most of the liquid has evaporated.
Chef
