Recipe Anguilla alla Comacchiese


Four white onions
One tablespoon tomato paste
1 kg eel
1 cup vinegar
Two white wine glasses
Pepper to taste

How to make Anguilla Alla Comacchiese:

1. Prepare the eels (ca. 1 per person), gutted, skinned, and washing. Cut into pieces about 3 cm. (From each eel must be six pieces). E ‘optional leave the head, as required by the traditional recipe.

2. Coarsely chop the onions and cover the bottom of the pan with half the onions. Add the pieces of eel, cover with remaining onions and salt generously with coarse salt. In a bowl, dissolve the tomato paste with wine and vinegar (the amount of vinegar is subjective), add freshly ground pepper, and pour into the pan.

3. Cover and cook over medium heat for about 20 minutes.

4. Arrange the pieces of eel with onions in the center of the serving dishes, preferably those plans. Sprinkle with the remaining sauce on the bottom of the pan and finish with grilled corn polenta, cut into rectangles or triangles.

Serves 4

Regional recipe from Emilia-Romagna.

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at