- – 200 g baby eels
- – 2 shots of Olea Juice™ EVOO
- – 10 slices of garlic
- – 2 grated peperoncini
- – salt and pepper
Preparation Heat the oil in a pan, add all ingredients and sauté lightly. Serve in a hot, small in size, Pyrex dish and pour the remaining hot oil to keep sautéing the ingredients.