514. Cieche alla Pisana

Baby Eels Pisa Style

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

  • About

See the eel recipe 490.

Wash the eels several times, and when they have stopped foaming pour them into a colander to drain.

Put on the fire oil, one or two slightly crushed whole cloves of garlic, and a few fresh sage leaves. When the garlic has browned, toss in the eels. If they are still alive, cover the pan with a lid so that they do not jump out. Season with salt and pepper, stirring frequently with a wooden spoon, and moisten with