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Eels Ticino


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
bread crumbs
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.

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Posted by Manny

Manny Montala is a webmaster and admin of this blog and one of his interest is on the area of Filipino dishes and recipes. Please visit this blog often and bookmark. Please read my about page for details. Thanks for visiting.

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