Anguilla alla Gardesana from A Lombardian Cookbook by Alessandro Pavoni and Roberta Muir
Skinning the eel is the hardest part of this recipe – you may need to pre-order them, and a good fishmonger will kill and clean them for you. Traditionally this dish is stored in a terracotta...
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Cooking tools:
- Pliers
- Nail
- Paring knife
- Chef's knife
- Cutting board
- Freezer
Ingredients
- ¼ cup (60 ml) white wine
- 250 g drained tinned tomatoes whole, peeled Italian tomatoes
- 2 fresh bay leaves
- 2 x 600 g eels
- ¼ cup (60 ml) extra virgin olive oil
- 1 white onion, finely chopped
- 1 carrot, finely chopped
- plain flour, for dusting
- crusty bread, boiled rice or potatoes, to serve
- 10 basil leaves, torn
- salt flakes and freshly ground black pepper
- grapeseed oil, for deep-frying
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