Eel casserole



Eel casserole

Ingredients for 4 people
900g eel from the Po Delta (bisato)
1 onion
1 garlic clove
parsley
600g of tomato purée or plum tomatoes
1/2 cups of white wine
white vinegar
extra-virgin olive oil
salt and pepper

Clean the eel and cut into quite large chunks. Put the chopped onion and garlic in a pan with a pinch of parsley and fry in the heated oil. Add the tomato purée or plum tomatoes, add salt and pepper to taste and cook the sauce for 10-15 minutes.

Tip the eel into the sauce and leave to infuse for a few minutes. Then, cover it in white wine. Continue to cook on a very low heat for a good half hour, adding a bit of water if necessary. Finally, sprinkle some chopped parsley and a drop of white vinegar on the eel. Serve with fresh or crispy polenta.