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| Ingredients for 6 people: |
Ciriole (eels) with the peas |
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| 1.500 gms.of ciriole (eels) | Rubs the eels with a cloth to remove the mucous parts, remove the witness, cut it into pieces not more long than a finger and do it brown in a saucepan with the oil and sliced onions. Season with salt and pepper, sprinkle with the wine and, when this is evaporated, add the tomatoes and the peas. Cook to moderate fire. In case of need pour a ladle of warm water. Before remove the saucepan from the fire strew with the parsley | |||
| 500 gms.of peas | ||||
| 6 fresh onions | ||||
| 250 gms.of tomatoes | ||||
| 1 glass of oil | ||||
| 1/2 glass of white wine | ||||
| salt and pepper | ||||
| parsley | ||||
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back to fish plates | |||
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Realization by RomamoR - All rights reserved |
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| fg |
Prohibited the partial reproduction also |
sg |
