Anguilla alla giovese

Anguilla alla giovese is a traditional Tuscan dish originating from Giovi, hence the name. The dish is made with a combination of eels, onions, celery, carrots, tomatoes, garlic, sage, flour, parsley, olive oil, salt, and pepper. The onions, carrots, parsley, and celery are sautéed in olive oil and then mixed with the tomatoes and seasonings. The mixture is cooked until thick. Garlic and sage are sautéed in olive oil in another pan. The cleaned eels are seasoned with salt, dusted with flour, and browned in a pan with garlic until fully cooked on all sides. Once cooked, the eels are mixed with the tomato sauce and the dish is ready to be enjoyed after a few minutes, when the eels have soaked up the flavors. It's recommended to serve anguilla alla giovese with bread on the side and pair it with a glass of robust wine.