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Tegamaccio di anguilla - Tuscan Cooking - Arezzo
Tegamaccio di anguilla
This tegamacchio is beautiful! Particularly in the cooking pot of the "Al principe di giovi" restaurant which recommends its fried frogs, its lamb and its bread soup.
For 4 people, 1200g of eel. The best ones are those with silver tummies. Wash them and bone them, trying to keep as much of the skin as possible, intact. Cut them into pieces of about 10 cm. Stir together, an onion and a clove of garlic in a terracotta pan, and unite the pieces of eel with it. Allow all of it to cook together for 4-5 minutes. Now, add a glass of red wine, leave it to simmer, adding salt and pepper. Mix in 400g of tomato and another clove of garlic. Add some leaves of basil if you have some and keep it on a low heat for 45 minutes, leaving the lid of the pot on.
You haven't finished here. Get the fish. Throw away the heads and replace the meat in the gravy with 4 bread slices of toasted bread, scoured in garlic. Leave it to settle for a few minutes and serve it up, once the bread has started to absorb some of the sauce.
Recipes kindly supplied by
Il Tirreno
· Accommodation in Tuscany: :
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