4 white onions
1 tablespoon tomato paste
1 kg eel
1 cup vinegar
2 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 6 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 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.
Regional recipe from Emilia-Romagna.