Pasqua Barroccu, Tula, Sassari
(Yield: 4 servings)
2 pounds freshwater eel
(cleaned and skin removed)
flour for dredging
1 tablespoon crushed dry bay leaf
2 tablespoons extra-virgin olive oil
1 garlic clove (smashed)
2 tablespoons finely chopped parsley
1½ cups dry white wine
20 ounces crushed tomatoes
salt
1. Cut eel into bite-sized pieces and dry thoroughly. Dredge pieces in flour, sprinkle with crushed bay leaf and set aside.
2.Warm oil in skillet over medium heat, add garlic and parsley, and allow garlic to brown (approx. 3 minutes).
3.Remove garlic. Add eel and wine. Cook for approx. 5 minutes, turning pieces over. Remove eel and set aside. Keep warm.
4.Add tomatoes and bring to simmer. Season with salt and cook for 10 minutes.
5.Return eel to skillet and continue simmering, covered, for another 15 minutes.
Serve hot, topped with sauce, along with crusty Italian bread.
Because freshwater eel was not available, we used smoked eel and the results were excellent.