Baked eel


one eel, bay leaves, garlic, black peppercorns, olive oil, white wine, salt to taste.


Clean and cut the eel into 150g pieces. Place them in a pan with olive oil, dry white wine, salt and peppercorns. Cover with bay leaves and cook in the oven at 200/220C for 30/35 minutes. Serve with grilled polenta.