2 kg of eel
3 cloves of garlic, mashed
Salt and black pepper to taste
For the filling
5 eggs
2 tablespoons of butter
300 g of fresh linguiça, peeled and crumbled
6 slices of pork, crushed
2 tablespoons of chopped parsley
1 tablespoon of chopped marjoram
1/2 teaspoon of thyme
1 medium onion, finely chopped
Salt and black pepper to taste
For the sauce
3 tablespoons of olive oil
1 medium onion, finely chopped
1 liter of water
2 kg of eel
3 cloves of garlic, mashed
Salt and black pepper to taste
For the filling
5 eggs
2 tablespoons of butter
300 g of fresh linguiça, peeled and crumbled
6 slices of pork, crushed
2 tablespoons of chopped parsley
1 tablespoon of chopped marjoram
1/2 teaspoon of thyme
1 medium onion, finely chopped
Salt and black pepper to taste
For the sauce
3 tablespoons of olive oil
1 medium onion, finely chopped
1 liter of water
Clean the eel, remove excess fat, and divide it in half lengthwise
Open each half into a large flat piece, beat with the smooth part of a spatula and season with garlic, salt, and black pepper. Reserve
Gently beat 4 eggs and fry them in butter, stirring constantly. Reserve
Mix the linguiça with the pork and remaining egg
Add parsley, marjoram, thyme, onion, salt, and black pepper
Spread half of this filling over each opened piece of eel, leaving a 2 cm border, and top with the mixed eggs
Roll up by the narrower end and secure with twine
Fry the eel in a pressure cooker until golden brown on all sides
Add onion and cook
Add 1 liter of boiling water, cover the pan, and simmer for 40 minutes over medium heat
Remove from heat and let the pressure subside
Check if the eel is tender; if not, return to cooking
Serve by removing twine and cutting into slices
Serves 12.
