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 1.6 kg
1 tablespoon of salt
250g of smoked bacon in slices
4 tablespoons of chopped parsley
1 1/4 cups of dried tomato, cut into small pieces (250 g)
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 1.6 kg
1 tablespoon of salt
250g of smoked bacon in slices
4 tablespoons of chopped parsley
1 1/4 cups of dried tomato, cut into small pieces (250 g)
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 (around 8 minutes)
Remove and reserve
Using a rolling pin, finely chop the pork loin slices
Transfer to a bowl and drizzle with 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 beside the other
Cover with the mixed egg and sprinkle with parsley
Form a layer with the pork loin slices and cover with dried tomato
Roll the meat to form a roulade
Tie with twine and secure the ends with toothpicks
In a large pot, heat the remaining olive oil over medium heat and fry the eel until golden brown on all sides (around 10 minutes)
Add water, cover the pot, and cook until the meat is tender (around 1 hour)
Transfer to a serving dish, remove the twine, and serve in slices with the sauce that formed in the pot
580 calories per slice
