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Local cuisine of Polesine


Difficulty: medium

Preparation time: 7 h

Ingredients: for 10 servings: 1 kg eels, 5 gr. rosemary, cider vinegar to taste, grated lemon rind, 300 gr. diced onion, carrot and celery, grated orange rind, 1 clove of garlic, 3 cl. olive oil, plenty of bay leaves, 10 gr. peppercorns, 5 gr. sage, salt to taste.

Method: Use a live eel, decapitate or give a strong blow to the head, remove entrails, wash thoroughly, remove sin and central bone. Season with salt and pepper, splash with vinegar. Dress with  lemon and orange zest, olive oil and herbs and roll up the eel. Bake for 40 minutes at 200°C. Remove from oven and while hot, cover with plenty of bay leaves. Put back into the oven at 60° for 6 hours. Serve sliced with “infasoà” polenta cut into diamond shapes

Wine matching: Raboso vino del Piave. Produced in the Piave with grapes from raboso vines. The colour is intense ruby red with persistent winey aroma. The flavour is dry and fresh. To be served at 18°.

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