Anguilla brodeto
Instructions
Peel and empty the eels, removing their heads and cut them into pieces.
Brown in oil chopped onion and parsley; Add the tomato sauce and 1/2 glass of water.
Cook a few minutes, add salt and place the eel; gradually sprinkle with vinegar and once evaporated, add a little water and bring to a simmer and cook in covered container, adding water occasionally.
Serve.
Ingredients and dosing for 4 persons
- 1000 G = = Anguilla
- == 1 small onion
- Tomato sauce
- 1/2 cup of red wine vinegar
- Olive oil extra virgin
- Parsley
- Salt