ingredients (4 people)
ciriole from the soft water (eel): 800 grams
peas: 500 grams
tomato pulp: 250 grams
garlic: 1 slice
minced parsley: 1 spoon
olive oil: 1 deciliter
dry white wine: 1/2 glass
Fry slightly peeled ciriole cut into slices and infloured on the pan with oil, garlic and minced onion.
After a few minutes add wine. As soon as the wine is evaporated add the dressing of tomatos and peas.
Finish cooking at the low fire and spread over parsley before serving.