Anguilla in umido (stewed Eel)


Preparation. Clean the eel rubbing with wood ash, then you open, remove the heads and entrails, wash in running water and cut into logs of 6 - 7 cm, drain and dry. Prepare the sauce with butter, olive oil, chopped onion, pepper and nutmeg in which you put the pieces of eel in flour, and when them take color combines chopped celery, garlic, parsley, sage leaf and a bay. Then add a little tomato and a glass of dry white wine. When the sauce is reduced let to simmer, covering the pan.
Ingredients. Anguilla, butter, olive oil, onion, pepper, nutmeg, flour, celery, garlic, parsley, bay leaves, sage, a little tomato, a glass of dry white wine
Area of production. The entire province of Piacenza, but especially the coastal area along the river Po
A bit 'of history. It 's a very common recipe in the area and is made ??especially during the days of abstinence.


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