Sugo d’Anguilla

For the Sugo d’anguilla, first clean the eel. To do this, cut off the head and cut into pieces about 5 cm long. Finely chop the parsley and garlic and sauté in a little oil in a roasting pan. After a few minutes, add the eel pieces and brown them well on all sides. Pour in the wine, let it reduce and add salt.

Add the peeled, seeded and finely diced tomatoes. Simmer until the eel meat can be easily removed from the bones (about 40 minutes). Serve Sugo d’anguilla with pasta.

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