Spaghetti with freshwater eel sauce
“A recipe typical of the areas surrounding Lake Massaciuccoli, simple to prepare but with guaranteed success”
Typology: First dish
For: 4 people
Preparation time: 1 hour
- 400gr of spaghetti
- 600gr of eels
- 2 leaves of laurel
- 3 cloves of garlic
- 400gr of peeled chopped tomatoes
- 1 chilli pepper
- 5 spoons of extra virgin olive oil
- enough Salt
- Half a glass of white wine
Clean the eels well by carefully removing the skin and the head, remove the interiors and wash well with running water.
Cut the same into small pieces of about 4 cm. In a pan, fry the oil with the cloves of garlic, the chilli pepper and the leaves of laurel. As soon as it begins to heat, put the eels and brown them until they take a little color, add the wine and wait for them to fade. As soon as the scent of alcohol disappears, add the tomato and salt everything.
After about 20 minutes turn off the heat, take the pieces of eel and carefully remove the central bone. Cut the pulp into small pieces and put everything back in the pan. Cook the spaghetti a minute less than the time indicated on the package, then add the previously prepared sauce and pass another minute. If too dry, add a spoonful of cooking water.
Sauté them and serve them hot.
Recipe by Andrea G.