in Italy

Baked sage eel

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Ingredients for 4 servings:

  • 1 kg medium-sized eel(s) (have the dealer skin and gut them)
  • 8 tbsp oil (olive oil), virgin
  • 200 ml wine, white, dry
  • 2 cloves garlic
  • 4 tbsp breadcrumbs
  • Sage, some leaves

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Anguilla alla Fiorentina

Preheat oven to 200 degrees Celsius. Wash the eels and pat dry. Cut into 4-5 cm long pieces. Sprinkle with salt and drizzle with a little oil. Heat the remaining olive oil in a shallow ovenproof dish. Fry the peeled garlic cloves until light yellow, then remove them. Briefly fry the sage leaves in the oil, remove, and set aside. Coat the eel pieces in breadcrumbs, add them to the hot oil, and bake in the preheated oven for about 30 minutes. Once the eel pieces are browned, gradually add the wine until it is completely absorbed. Sprinkle the sage leaves over the eel and serve the dish in the dish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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