Anguille del Papa eel as the Pope likes it
Ingredients for Anguille del Papa eel as the Pope likes it
| Amount | Ingredient |
|---|---|
| 700 grams | Eels |
| 1 medium | Piece of celery |
| 3 pc | Carrots |
| 1 pc | Onion |
| 80 grams | Dried porcini mushrooms |
| 1 pc | Bay leaf |
| some | Salt |
| some | Pepper |
| 3 tbsp | Olive oil |
| 300 cl | Vernaccia di San Gimignano |
Anguille del Papa eel as the Pope likes it Directions
Cut the vegetables into cubes and chop the previously soaked porcini mushrooms coarsely. Everything in the oil over medium heat, steam, stirring occasionally and seasoning again and again to give something Vernaccia. In the end, be added to the skinned and chopped eels, turning once or twice and served for ten to fifteen minutes from the pot.
