Anguila di Santpietro

1/2 pound fresh mushrooms
1/4 cup extra virgin olive oil
1/2 lemon
2 lb. eel
1 tablespoon butter
2 cloves garlic
1 cup red wine
1 teaspoon flour
1 tablespoon cognac
bay leaf
Italian parsley

Saute sliced mushrooms for four minutes in little bit of olive oil with salt and pepper. Squeeze lemon into pan and reserve for later. Melt butter with rest of oil in second pan. Slice onion and carrot and saute for five minutes. Add skinned and cut up eel and saute on high for eight minutes. Take eel from pan. Add to pan diced garlic, flour, cognac, wine, bay leaf and 7 oz. water. Cook covered for 45 minutes on low. Add back the mushrooms and eel and cook for five minutes on low. Remove bay leaf. Serve with chopped parsley sprinkled on each dish.

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