Lamprey

Ingredients

• 1 lamprey of about 2 kg

• 1 large onion

• 4 cloves of garlic

• 1 bay leaf

• 1/2 liter of red wine

• 2 tablespoons of vinegar

• 2 tablespoons of flour

• salt

• pepper

• chopped parsley

Process

Clean the lamprey, removing the skin, head, and viscera.

Reserve the blood in a bowl and mix it with the vinegar.

Cut the lamprey into pieces and season with salt and pepper.

In a pot, sauté the chopped onion and garlic with the bay leaf.

Add the flour and stir well.

Pour in the red wine and let it boil.

Add the lamprey and the blood with vinegar and simmer for about 20 minutes or until the lamprey is tender.

Sprinkle with chopped parsley and serve hot.