Anguilla Alia Fiorentina
|Eel||1 1⁄2 Pound|
|White breadcrumbs||2 Ounce|
|Dried sage||1⁄4 Teaspoon (Leveled)|
|Olive oil||6 Tablespoon|
|Garlic||3 Clove (15 gm), finely chopped|
|Dry white wine||1⁄4 Pint|
Wash the eels and cut into 2-inch pieces.
Dry on paper towels.
Combine the breadcrumbs with sage and plenty of freshly ground pepper and salt to taste.
Coat the pieces of eel very thoroughly with the crumbs.
Heat the oil in a large frying pan.
Add the garlic and bay leaves and cook very gently for 3 minutes.
Add the pieces of eel and fry a little more briskly until crisp.
Remove to a heatproof baking dish.
Coat with the oil and garlic from the frying pan but discard the bay leaves.
Pour the wine into the dish then cook, uncovered, in the centre of a moderate oven (350°F, Mark 4) for 35 to 40 minutes, turning the eels over once.
Serving size: Complete recipe
Calories 2329 Calories from Fat 1531
% Daily Value*
Total Fat 172 g264%
Saturated Fat 29 g144.9%
Trans Fat 0 g
Cholesterol 857.2 mg285.7%
Sodium 1140.5 mg47.5%
Total Carbohydrates 39 g12.9%
Dietary Fiber 2.5 g10.1%
Sugars 3.8 g
Protein 131 g262.2%
Vitamin A 476.5% Vitamin C 30.2%
Calcium 29% Iron 42.7%
*Based on a 2000 Calorie diet