Eel at fisherman way is a specialties of ComoLake. The Eel is cut into chunks, browned in oil and butter with onion, celery, carrot, dried mushrooms, enriched by a few threads of tomato, flavored with sage, parsley, thyme, bay leaf (tied in tow), finally covered with wine and cooked over low heat .
Eel at fisherman way

Ingredients – 4 portions

  • 800 gr eel
  • 50g dried mushrooms
  • 1 golden onion
  • 1 clove of garlic
  • 1 celery gamb
  • 1 carrot
  • half glass of white wine
  • 1 bunch of herbs (sage, parsley, thyme, laurel)
  • 1 tomato
  • salt e pepper e.
no note

Traditional procedure

  • Strip the eel, clean and cut it into logs pieces and dip in flour.
  • Finely chop the onion and celery and carrot; cut the tomato in slices
  • Heat up a pan with butter and oil then add the vegetables, dried mushrooms and a clove of garlic to take off later.
  • Add the chopped vegetables to the eel, also joining the bunch of herbs tied together, add salt and pepper.
  • When they are browned remove the garlic and sprinkle with half a glass of white wine; cook for 25 min.; 10 min. before the cook is completed add tomato slices and remove the herbs.