Stewed eel alla napoletana
Instructions
Prepare a sauce with tomatoes, basil, olive oil and a little salt; pass it.
Fry the onion and parsley in a pan with oil; merge the non-skinned eels in pieces, add salt and cook 2-3 minutes.
Grind a little black pepper and moisten with the wine; to Deglaze, add the tomato sauce and cook for 15 minutes.
Serve on slices of bread.
Ingredients and dosing for 4 persons
- 800 g of small eels
- 2 onions
- 1 handful of parsley
- Olive oil extra virgin
- Little of salt
- Pepper
- Dry white wine
- 1000 g of san marzano tomatoes
- Basil
- Toasted bread