6 tablespoons of olive oil
4 eggs
9 slices of pork loin without rind
1/4 cup of cognac (60 ml)
1 eel piece weighing 1.3 kg
1 tablespoon of salt
250g of bacon, sliced
4 tablespoons of chopped parsley
1 1/4 cups of dried tomato, cut into small pieces (250g)
3 1/2 cups of water (840 ml)
6 tablespoons of olive oil
4 eggs
9 slices of pork loin without rind
1/4 cup of cognac (60 ml)
1 eel piece weighing 1.3 kg
1 tablespoon of salt
250g of bacon, sliced
4 tablespoons of chopped parsley
1 1/4 cups of dried tomato, cut into small pieces (250g)
3 1/2 cups of water (840 ml)
In a large skillet, heat 2 tablespoons of olive oil over medium heat
Add the eggs and cook, stirring constantly (about 8 minutes)
Remove and reserve
Using a rolling pin, flatten the pork slices to make them very thin
Transfer to a bowl and soak in cognac. Reserve
Open the eel along its length without separating the two parts
Season with salt and place the bacon slices on top of the meat, one next to the other
Distribute the cooked eggs over the meat, followed by the parsley
Form a layer with the pork slices and cover with dried tomato
Roll up the meat as if making a roulade
Tie with twine and close the ends with skewers
In a large pot, heat the remaining olive oil over medium heat and fry the stuffed eel until golden brown on all sides (about 10 minutes)
Add the water, cover the pot and cook until the meat is tender (about 1 hour)
Transfer to a serving dish, remove the twine, and serve in slices with the sauce that formed in the pot
649 calories per slice
