Eels with Pecorino
Description
Eels with pecorino are a simple and tasty main course typical of the city of Cagliari, where they are called “comunedda”. This dish was created to make use of small eels, which are considered less valuable. They are delicious when served warm, and perhaps one of the few occasions where cheese pairs delightfully with fish. Try our recipe to experience this unusual combination.
Ingredients
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- Small eels 0.5
- Grated sheep’s cheese (pecorino) 100 g
Instructions
- 1 To prepare the eels with pecorino, start by cleaning the eels and removing their heads.
- 2 Boil them in a small amount of salted water for a few minutes, then drain.
- 3 Arrange the eels on a warm serving plate and cover generously with grated pecorino cheese.
- 4 Serve immediately while still warm.
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