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Anguilla In Umido Al Vino Bianco Recipe
|Eels||1 1⁄2 Pound (Fresh)|
|Olive oil||4 Tablespoon|
|Onion||1 Small, finely chopped|
|Garlic||1 Clove (5 gm), finely chopped|
|Lemon peel strip||1 (2 Inch Size)|
|Chopped fresh sage||1 Teaspoon (Leveled)|
|Dried sage||1⁄4 Teaspoon (Leveled)|
|Tomato concentrate||1 Tablespoon (Leveled)|
|Warm water||4 Tablespoon|
|Dry white wine||4 Ounce (1 Wine Glass)|
Serving size: Complete recipe
Calories 1964 Calories from Fat 1252
% Daily Value*
Total Fat 140 g215.7%
Saturated Fat 24.7 g123.3%
Trans Fat 0 g
Cholesterol 857.2 mg
Sodium 760 mg31.7%
Total Carbohydrates 23 g7.7%
Dietary Fiber 5.4 g21.6%
Sugars 6.9 g
Protein 128 g257%
Vitamin A 477.7% Vitamin C 61.7%
Calcium 26.2% Iron 30.7%
*Based on a 2000 Calorie diet
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.