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Ingredients for 4 people

600 g. of eels 4 ripe tomatoes 2 cloves of garlic 1 small bunch of parsley 1 chili pepper 1 glass of white wine 100 g. of extra virgin olive oil salt and pepper to taste.


Clean the eels well, removing the heads tails and skin, and cut them into pieces. Flour them and fry gently in a pan with olive oil and a paste of garlic, sage parsley and chili. Make sure they are coloured all over and pour in the white wine. Evaporate the wine completely and add the chopped tomatoes, add salt and pepper and cook over a moderate heat for about 30 minutes.

Olio consigliato

Extra virgin olive oil of intense fruitiness.

Vino suggerito

A red wine, lightly alcoholic or tannic, fresh, lavorsome and lightly aromatic.