The town of Mazara del Vallo

Foods and cook recipes from Mazara del Vallo

Eels to matalotta


  • Eels gr. Approximately 800
  • ripe tomatoes (or peeled) gr. 500
  • 1 large onion
  • a small bunch parsley
  • olive oil
  • salt and pepper.

Eels to matalotta  



Fry in plenty of oil in a pan, the onion grated or cut into thin slices.

Add the tomatoes peeled seeded, chopped parsley, salt, pepper, half a glass of water.

Let flavor and put into the pan also eels, cut into pieces, with skin.

Let the sauce thicken, possibly raising the flame for another 15 minutes.

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