Guide to the Agriturismi of the Province of Lucca

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.

Preparazione

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.