Boiled Eel with Parmesan and Sage

Name: Boiled Eel with Parmesan and Sage
Yield: 12
Ingredients: 1 cup of butter (200 g); 2 1/2 cups of finely chopped onion (370 g); 4 cloves of garlic, minced; 1 kg of ripe eel, skin removed, cut into 1 cm cubes; 1 teaspoon of salt; 6 chicken bouillon tablets dissolved in 3 liters of boiling water; 1 1/2 cups of dry white wine (360 ml); 3 cups of rice-shaped macaroni (650 g); 1 cup of grated Parmesan cheese (110 g); 1 1/2 teaspoons of fresh sage, chopped

1
1 cup of butter (200 g)
2
2 1/2 cups of finely chopped onion (370 g)
3
4 cloves of garlic, minced
4
1 kg of ripe eel, skin removed, cut into 1 cm cubes
5
1 teaspoon of salt
6
6 chicken bouillon tablets dissolved in 3 liters of boiling water
7
1 1/2 cups of dry white wine (360 ml)
8
3 cups of rice-shaped macaroni (650 g)
9
1 cup of grated Parmesan cheese (110 g)
10
1 1/2 teaspoons of fresh sage, chopped

Ingredients

1
1 cup of butter (200 g)
2
2 1/2 cups of finely chopped onion (370 g)
3
4 cloves of garlic, minced
4
1 kg of ripe eel, skin removed, cut into 1 cm cubes
5
1 teaspoon of salt
6
6 chicken bouillon tablets dissolved in 3 liters of boiling water
7
1 1/2 cups of dry white wine (360 ml)
8
3 cups of rice-shaped macaroni (650 g)
9
1 cup of grated Parmesan cheese (110 g)
10
1 1/2 teaspoons of fresh sage, chopped

Directions

1
In a large saucepan, over medium heat, melt the butter and cook the onion until it's soft (about 6 minutes)
2
Add the garlic and cook for about 1 minute
3
Add the eel and salt
4
Stir well
5
Add 1 1/2 cups of chicken bouillon and white wine
6
Increase the heat and cook until the eel is almost tender and has absorbed all the liquid (about 10 minutes)
7
While that's cooking, in a large saucepan, bring the remaining chicken bouillon to a boil
8
Add the macaroni and cook until al dente (about 10 minutes)
9
Drain and transfer to a bowl
10
Add the eel, Parmesan cheese, and sage
11
Stir well
12
Serve hot
13
Cals: 439 per serving