- 400 gr. elvers
- 1 chilli
- 2 cloves garlic
- Olive oil
- Heat the terracotta bowls over an open flame, one per serving, and add half a clove of garlic and a slice of chilli to each bowl.
- When the garlic begins to brown, add the elvers and stir with a wooden fork. Saute for 3-4 minutes, stirring constantly and serve with a pinch of salt. You can also serve with a teaspoon of chopped parsley.
Elvers are becoming increasingly expensive so a cheaper alternative would be to use baby eels.White wine of any D. O.