Ingredients

• 600 g Celeriac
• 550 g Headless eel
• 4 pcs Friselle
• 1 pc Medium onion
• Parsley
• White wine
• Balsamic vinegar
• Extra virgin olive oil
• salt
• pepper

Put the friselle in a baking dish, wet them with 250 g of water and 250 g of white wine and let them soak, turning them after a while.

Peel and bone the eel (you will get about 400 g of pulp) and cut it into cubes. Peel the celeriac and grate it into fillets. Chop the onion and brown it, without letting it brown, in 2-3 tablespoons of oil; then add the eel and celeriac, mix, blend with a glass of white wine, add salt, pepper, cover and cook over medium heat for 7-8 '.

When cooked, add a tablespoon of chopped parsley. Drain the friselle, season with a few drops of balsamic vinegar and serve with the eel.

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