Eel in the net


1 eel (1,5kg), pigfat net, bay leaves, black and red peppercorns, garlic, 10cl white wine, olive oil.


Clean the eel removing the bones, roll it up like a salame sprinkling with pepper inside. Wrap it in the pigfat net and tie it. Cook it in the oven with garlic, olive oil, bay leaves and white wine at 200 degree Celsius for 30 minutes. Slice the eel and serve it on a plate with sauces and grilled polenta, garnish with black and red peppercorns.