Two Kinds of Penne with Crispy Eel and Candied Citron, a recipe from Nadia Santini on the Worldwide

Ingredients

• - 120 g (4 oz.) ridged penne (penne rigate) (see Pasta)
• - 100 g (3 1/2 oz.) smooth penne (penne lisce)
• - 200 g (7 oz.) Eel
• - 200 g (7 oz.) extra virgin olive oil
• - 100 g (3 1/2 oz.) butter
• - 60 g (1/4 cup) dry white wine
• - 15 g (1 tbsp.) carrot
• - 15 g (1 tbsp.) celery
• - 15 g (1 tbsp.) white onion
• - 1 Savoy cabbage leaf, thinly sliced
• - 1 small sprig of rosemary
• - Salt and pepper
• - 1 lemon
• - Citron peel
• - Sugar