Recipe Cieche Fritte


2 lbs. baby eels
2 oz. oil
2 cloves garlic

How to make Cieche Fritte:

This is an example of an uncoated food fried in relatively small amounts of oil.

Warm the oil in a frying pan, add garlic and remove when brown. Add a few sage leaves and let the oil get very hot. Throw the baby eels (previously washed, rinsed and pat-dried) into the hot oil, toss and mix the cieche gently.

Fry the cieche fritte till golden. Remove from pan; place on paper towels to rid of excess fat. Dust with salt and serve.

Regional recipe from Tuscany.