|The town of Cattolica Eraclea
Foods and cook recipes Cattolica Eraclea
Eels about gr. 800, lemons 2, a bundle of wild fennel, olive oil, salt, pepper, flat bread dough kg. 1.
Cut eels and put tin a pan with lemon juice, chopped wild fennel, half cup water, olive oil, salt and pepper.
Cook on a low flame for about 15 minutes, take eels off the flame, clean them well and put back in the pan with the juice.
Take the previously prepared flat bread dough (see the scacciate catanesi).
Divide in two, roll it out and cover the bottom of a tin, previously greased and floured.
Fill the dough sheet with eels, cover with the other sheet and cook in very hot oven (it would be better to cook it in a wood-burning oven).