Eel Florentine Style (Tuscany)

Fish

Ingredients

Fresh eel - 2 pounds

Salt and pepper

Olive oil - 1 cup

Fine dry breadcrumbs

Garlic, crushed - 2 cloves

Sage - 1 sprig

Clean and skin the eel, and cut it into pieces about 2 1/2 inches long. Wash and dry them thoroughly and put them into a shallow bowl. Sprinkle with a little salt and pepper and a trickle of olive oil, and leave for 2 hours. Dry well and coat with breadcrumbs. Heat the remaining oil in a  casserole large enough to take the pieces of eel in one layer, and saute the garlic and sage gently. Discard the garlic as soon as it begins to brown. Add the pieces of eel and bake in a slow oven (350F) for 30-40 minutes.

Serves 4