“Becco d’asino-style” eel broth with soft polenta
Antica Osteria Gola Gioconda

Type of recipe: Main courses


 

Ingredients:

Quantities for 4 people:

  • 8 small freshwater eels
  • 1 white onion
  • 3 fresh bay leaves
  • ½ glass white vinegar
  • 2 tablespoons extra-virgin olive oil
  • 300g peeled tomatoes
  • 1 large handful coarse salt
  • ground black pepper

For the eel broth

  • ½l water
  • a few bay leaves
  • 1 carrot
  • 1 celery stalk
  • ½ onion, lightly grilled on a hot plate
  • 1 small handful coarse salt
  • fish glutamate
  • shellfish shells
  • eel bones

For the polenta

  • ½l water
  • pinch of coarse salt
  • 200g cornmeal flour
Accompanying wines:
Lambrusco Grasparossa di Castelvetro DOC

Preparation method:

For the broth: boil all the ingredients together for about 30 minutes.

For the eels: clean the eels by gutting and removing the heads. Cut into 4-5 pieces, measuring about 5-6 cm in length, wash and drain. In a pan, fry the bay leaves and chopped onion in the extra-virgin olive oil and add the fish. Sauté lightly, add the white vinegar and reduce. Lightly squash the peeled tomatoes and add to the pan, along with the fish glutamate, coarse salt and a little pepper. Add 2 ladles of eel broth. Cover and cook over a moderate heat for 20 minutes, using a fork to ensure the peeled tomatoes are properly broken up.

For the polenta: boil ½ litre of water with a little coarse salt, add the cornmeal flour and whisk. Continue to boil over a low heat for about 15 minutes.

To serve, pour the soft polenta into a dish, remove the eels from the sauce and place on top. Blend the remaining sauce and reduce to thicken. Pour over the fish, sprinkle with freshly chopped parsley and garnish with fresh bay leaves.