Anguilla al Barolo: la ricetta, vino e cibo

Piedmontese eel with Barolo

Ingredients (Yield: 4 servings)

-	1 eel (1 kg)
-	½ litre Barolo
-	550 gr. rice
-	1 tuft (ciuffo) parsley
-	1 carrot
-	1 conion
-	butter
-	Parmesan cheese

1)	Clean and chop the eel. Put it in a casserole with the Barolo, parsley, carrot, onion and salt.
2)	Heat on low. In the meantime boil the rice, then add some butter and Parmesan cheese.
3)	Put the rice on a serving plate and arrange the eel on the rice.