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In the kitchen

Anguilla, shard and oven


Ingredients-4 doses for people:

1 anguilla about 800 g
2-3 cloves of garlic
1 sprig of Rosemary
some bay leaf
1 sprig of parsley
1 handful thyme
1 glass of dry white wine
1 glass of extra virgin olive oil
Salt
pepe

Get yourself an eel, possibly River, evisceratela, wash it and dry it carefully. Almost extinguished coals placed on an iron grate and eel lie. Cook for about an hour, rigirandola. You transfer the eel in an earthenware dish. Sprinkle pieces of garlic and herbs, sprinkle with the wine, pour the oil, season with salt and pepper and place the crock in the oven again for an hour over high heat. When the meat is pure white, the eel is ready to be served in slices served with soft polenta.