1 and 1/2 lb. eel
1 gill white wine
1 bay leaf
1 egg, beaten lightly
few sprigs thyme
1/2 tsp. of mixed spice
butter (for dipping and frying, melted)
1 tsp. olive oil
salt and pepper
How to cook Eels Ticino
- Clean and skin eels and cut into 1-inch pieces. Place in an earthen ware or oven-proof glass casserole.
- Mix wine, pepper, spices and salt and pour over eels, cover and cook in a moderate oven for 45 minutes.
- Carefully remove eels from sauce and drain well, dip in melted butter then in lightly beaten egg and coat with bread crumbs.
- Fry until golden brown in butter to which little oil has been added. Good for 6 persons.