by farta.patricia
Recipe for 4: 1 savoy cabbage leaf, 1 small sprig of rosemary, 1 lemon, citron peel, salt and pepper, sugar, 120 g ridged penne (penne rigate), 100 g smooth penne (penne lisce), 200 g eel, 100 g butter, 15 g carrot, 15 g celery, 15 g white onion, 200 ml extra virgin olive oil, 60 ml dry white wine
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