Name: Ciriole con i piselli (Small eels with peas)
Yield: Makes 4 servings
Cuisine: Italy
Ingredients: 4 tablespoons dry white table wine; pepper; 1 pound (450 g) peas; scant ½ cup (100 ml) vegetable broth; salt; leaves from 1 small bunch marjoram; 1½ pounds (700 g) small eels; 9 ounces (250 g) canned tomatoes; 2 small white onions; 2 tablespoons intensely fruity extra-virgin olive oil

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

About

Ingredients

1½ pounds (700 g) small eels
leaves from 1 small bunch

Method

Remove and discard the head of each eel. Rinse the eels carefully and dry them. Cut them into lengths of about 2 inches (5 cm). Chop the marjoram leaves and the onions. Shell the peas.

Put the onions and oil in a saucepan over medium heat and cook for about 5 minutes. When the onions are almost translucent, add the peas, tomatoes, marjoram, and broth. Season with salt and pepper and coo