Lario Eels with mushrooms
calories: medium
category: second
cost: medium
difficulty: easy
preparation time: 150
Ingredients
Eels 800 gr.
Tomato puree 200 gr.
Dried Porcini mushrooms 30 gr.
Onions 1
Carrots 1
Celery 1 stalk
Rosemary a sprig
Bay leaves 2 leaves
Sage 3 leaves
Thyme a sprig
Parsley a sprig
Garlic 1 clove
Flour 2 spoonfuls
Dry white wine Half a litre
Extra-virgin olive oil 4 spoonfuls
Salt to taste
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Wine Tips
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Tomato puree 200 gr.
Dried Porcini mushrooms 30 gr.
Onions 1
Carrots 1
Celery 1 stalk
Rosemary a sprig
Bay leaves 2 leaves
Sage 3 leaves
Thyme a sprig
Parsley a sprig
Garlic 1 clove
Flour 2 spoonfuls
Dry white wine Half a litre
Extra-virgin olive oil 4 spoonfuls
Salt to taste
See our
Wine Tips
for your meals
Preparation Remove the skin of the eel by cutting the skin all around the head. Then put the eel head in a cloth so that it doesn't escape (as slippery as an eel - as the saying goes) and pull the skin off with the other hand, pulling energetically towards the tail. Remove the entrails and cut the fish into pieces.
Put the mushrooms into a bowl and let them soak for about 20 minutes. Peel the onion, garlic and the carrot and wash it and the celery. Dice them all finely and then sauté them in a saucepan with the oil. Dredge the eel pieces in flour and when the onion has browned, add them and let them brown, turning them over with a wooden spoon.
As soon they are ready, add the bay leaves and the sage. Dice the rosemary, thyme and parsley and add. After about a minute put in the salt, wine and the tomato puree and let it cook at a medium heat and with the lid on for 35 to 40 minutes.
Then squeeze the mushrooms well and add them and let it cook for a further 20 minutes. If it is too liquid, let it cook with the lid off for a few minutes. Serve hot. The Chef's tips Albana di Romagna is a 12/12.5 dry, slightly bitter, white wine of a yellow colour with golden streaks. It has a characteristic scent and should be served at 10 to 12°C. Curiosity Eels pass their lives in sweet water and live off other fish but when they reproduce they go back to the sea where they were born. Their flesh is excellent, tasty and nourishing and a low fat content. They can be roasted, stewed, smoked or marinated and can also be eaten with polenta.
Put the mushrooms into a bowl and let them soak for about 20 minutes. Peel the onion, garlic and the carrot and wash it and the celery. Dice them all finely and then sauté them in a saucepan with the oil. Dredge the eel pieces in flour and when the onion has browned, add them and let them brown, turning them over with a wooden spoon.
As soon they are ready, add the bay leaves and the sage. Dice the rosemary, thyme and parsley and add. After about a minute put in the salt, wine and the tomato puree and let it cook at a medium heat and with the lid on for 35 to 40 minutes.
Then squeeze the mushrooms well and add them and let it cook for a further 20 minutes. If it is too liquid, let it cook with the lid off for a few minutes. Serve hot.
