1 eel of approximately 1.5 kg
Salt and pepper to taste
3 slices of pork fat
1 cup of warm milk
3 pieces of chopped bacon
1 medium onion, finely chopped
1 clove of garlic, pressed
1 egg
1 tablespoon of chopped parsley
1 small carrot, cooked and diced into cubes
1 small bell pepper, chopped
2 tablespoons of butter
2 tablespoons of olive oil
1 eel of approximately 1.5 kg
Salt and pepper to taste
3 slices of pork fat
1 cup of warm milk
3 pieces of chopped bacon
1 medium onion, finely chopped
1 clove of garlic, pressed
1 egg
1 tablespoon of chopped parsley
1 small carrot, cooked and diced into cubes
1 small bell pepper, chopped
2 tablespoons of butter
2 tablespoons of olive oil
Rub the meat with salt and pepper
Using a sharp knife, cut the skin off the eel in a circular motion, starting from one end
As you do this, you will be forming a deep cavity, removing the bone and cartilage from the meat
Be careful not to puncture the other end or the exterior of the skin
Stuffing: grind the removed meat using a food processor or meat grinder
Soak the pork fat in milk
Fry the bacon until crispy and remove with a slotted spoon
In the remaining fat, sauté the onion and garlic for a few minutes
Combine the pork fat and meat
Simmer over low heat until it comes loose from the bottom of the pan
Let it cool
Add the egg and other ingredients (except butter and olive oil)
Season with salt and pepper to taste
Stuff the eel
Close the end of the eel with toothpicks and pass a thick line through them
In a large pan, heat the butter and olive oil
Add the meat and fry on all sides
As it cooks, add warm water as needed to prevent it from drying out
Cook until it is tender and ready
Once cooked, cut the eel into slices
Serve with the sauce on the side, as a main course, accompanied by white rice or boiled potatoes
Pair with rich red wine
Serves 6-8 people.
