493. Anguilla in Umido

Stewed Eel

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

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Method

This dish is best made with eels that are rather large, which you will cut into short pieces without removing the skin.

Finely chop a rather generous amount of onion and parsley, put it on the fire with a little oil</