Serchio Eel in zimino

Ingredients for 4 people

Around 1Kg of Eel
2 onions
2 chopped celery sticks
400g of tomato
Rosemary and garlic
2 lemon rinds
Olive oil
Salt and Pepper
White wine

Take your large eels from the Serchio. These are more often than not better for this dish by Sauro Brunicardi.Gently fry them in a pan with oil, garlic, celery, parsley, rosemary and lemon rinds. Add just a little more rosemary along with the tomato and white wine. Cut the eel into small pieces, and put it in the pan along with the rest of the sauce. Cook for a further 10 minutes and add salt and pepper to season.

Recipes kindly supplied by Il Tirreno

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