• 560 gr eel
  • 320 gr apples
  • 10 gr shallot
  • 3 juniper berries
  • 1 cinnamon stick
  • 200 gr Suppriscola wine
  • extra virgin olive oil
  • 1 saffron in pistils
  • 1 tobacco infusion

Extract the apple juice with the extractor and add the saffron.

Make a diced apple and brown with oil and shallot.

Pour in the apple juice with saffron, cloves and cinnamon. Add some lemon juice and cook for two minutes.

Icona_numero_4 Extract the blackberry juice and bring it to a boil.

Icona_numero_5 Infuse the tobacco, turn off the heat, let it cool and add the blackberries and vacuum seal.

Icona_numero_6 Roll the eel and pierce it with a spit, lacquer it with chestnut honey and grill.

Icona_numero_7 Put the Suppriscola wine to reduce to a glazed consistency, then remove from heat.

Icona_numero_8 Brush on the plate with the wine reduction, arrange three piles of diced apples with saffron and five blackberries, place the aromatic herbs on the side and place the eel on top of the wine reduction.

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