Ingredients: eel, bunch of parsley, 40 gr. oil, cup of vinegar, 150 gr. garlic, salt.
Preparation: Skin the eel, cut it across the spine and coil it in an earthenware casserole. Put the garlic cloves in the cuts, pour some water and oil, and put it in the oven. After a while pour out the sauce, and add over the eel a mixture of vinegar oil chopped parsley and garlic. Bake it until it gets soft and red on the surface. It is served with dry white wine.