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How to make the 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.
Recipe courtesy of The Italian Trade Commission.
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