Whole grilled eel

This simple and quick recipe for eel comes from Comacchio, a little town near Ferrara in Emilia Romagna Region.

Italy is beautiful not only for its Rome or Florence or Venice. Italy is beautiful also for its hidden corners, often unknown to the world. One of these corners is Comacchio, a little town 50 km far from the most famous Ferrara. As in Comacchio's waters eel is an important presence, every year on the first and second week of October Comacchio celebrates the eel fest, in Italy called “La Sagra dell’Anguilla”.

The recipe of whole grilled eel comes straightly from the fest: it is a very simple recipe because you need only salt, a barbeque and, of course, an eel.

Preparation of the grilled eel

On a wooden board, beat the eel with the meat tenderizer in 3 zones: the first 5 centimeters around the head, in the middle body and about 1 - 3 centimeters around the tail.

Practice a small incision near the head of the eel for removing the entrails, wash and salt it, then put it on the grill and cook. Watch out for the bones: in contact with the fire they tend to twist on themselves, making the eel difficult to cook; just break the bones and you are ok.

The grilled eel is great with hot polenta just made.

Source

sagradellanguilla.it - Anguilla ai ferri intera

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