Cee alla pisana [Elvers, Pisa style]

Ingredients

gr 500 elvers
extra virgin olive oil
4 cloves garlic
4 sage leaves, chopped
1 fresh chilli, chopped
salt

Method

Elvers have long been fished in Tuscan river estuaries, and especially at the mouth of the Arno near Pisa. Elvers are now protected in Italy but they are imported from Spain to make into mouthwatering traditionsl recipes. Here is a simple one: Heat plenty of oil in a pan and let the garlic and sage turn brown in it. Add the elvers and cover the pan at once, holding the lid down firmly and shaking the pan to prevent them from sticking. After a few seconds, uncover the pan and stir the elvers with a wooden spoon. Add the chilli and salt, cover back the pan and cook on a low fire for a few minutes.