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Anguilla in umido alla napoletana
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voti: 5 (8)

Neapolitan-style Stewed Eel

The recipe for Neapolitan-style stewed eel, mainly enjoyed during the Christmas holidays, especially on Christmas Eve, is very simple.
Course: Second Course
Cuisine: Campanian cuisine, Neapolitan cuisine
Servings: 4 persone

Equipment

  • Sharp Knife
  • Cutting Board
  • Non-stick Pot large
  • Wooden Spoon
  • Mixing Bowls
  • Plastic Wrap (optional, if the eel rests before cooking)

Ingredients

  • 800 gr eels small
  • 2 nr onions
  • 1 handful parsley
  • Extra Virgin Olive Oil
  • pinch salt
  • q.b. pepper
  • white wine dry
  • 1000 gr tomatoes San Marzano
  • q.b. basil
  • bread toasted

Instructions

  • Prepare a sauce with tomatoes, basil, oil, and a pinch of salt; pass it through a blender.
  • Sauté chopped onion and parsley in a pan with oil.
  • Add the unpeeled eel cut into pieces, season with salt, and brown for 2-3 minutes.
  • Grind a bit of pepper over it and deglaze with white wine.
  • Let it simmer until the alcohol evaporates.
  • Add the tomato sauce and cook for 15 minutes.
  • Serve on slices of toasted bread.
    Anguilla in umido alla napoletana