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1.500 gms.of ciriole
(eels)
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Rubs the eels with a cloth to remove the mucous parts, remove the witness, cut it into pieces not more long than a finger and do it brown in a saucepan with the oil and sliced onions. Season with salt and pepper, sprinkle with the wine and, when this is evaporated, add the tomatoes and the peas. Cook to
moderate fire. In case of need pour a ladle of warm water. Before remove the saucepan from the fire strew with the parsley
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