Eels and Fregola

1 December 2005 14.52

Ingredients

1 kilo of eels, 100 gms of fregola, a bunch of parsley, garlic, a sprinkle of shaffron, a glass of olive, oil, 2 dried tomatoes.

First, chop finely garlic and parsley. Then, add them to the oil to get brown. Put in the pan the dried tomatoes, 6 ladles of warm water, some salt and let boil. Clean the fish and put it in the boling sauce. When the eels are cooked, remove some of the stock for cooking the fregola. When the fregola is ready, join everything together with the saffron. Serve with a sprinkle of grated pecorino cheese.