STEWED EEL

Today we are talking about the traditional stewed Eel known in Veneto as “Bisata in tecia”. A second poor main dish born in the area of ​​the “casoni” of the valleys where people used to fish.

INGREDIENTS

900 g of eel
1 clove of garlic
parsley
600 g of tomato sauce
6 tablespoons of white vinegar
extra virgin olive oil
salt and pepper
flour

Clean the eel and cut it into pieces of ~ 5-6 cm. Put a drizzle of oil in a baking dish, add the garlic cut into pieces, the chopped parsley, the tomato sauce and the vinegar. Place the previously floured pieces of eel and salt and pepper to taste.
Bake at 180 ° for 1 hour, halfway through cooking gently turn the pieces of eel without breaking them. Serve the eel with fresh polenta and a glass of Merlot Il Tralcetto. For the polenta we recommend the one made with rice or Biancoperla corn that best enhance the quality of the dish.

Variant
In the “amoli” season (myrobalans / bromboli) you can also cook these small unripe fruits that will contrast the flavour of the eel instead of the vinegar.