ANGUILLA ALLA
GRIGLIA

VENETIAN-STYLE GRILLED EEL

In Venice, eel is called bisato and it is caught in the brackish waters of the lagoon or in the wetland marshes of Comacchio. It is very good and the version at the restaurant Vini da Gigio is served simply grilled.

SERVES 6 PREPARATION TIME: 10 MINUTES COOKING TIME: 10 MINUTES

1.5 kg (3 lb 5 oz) small eels

Coarse salt or vinegar

Olive oil

1 tablespoon chopped flat-leaf (Italian) parsley

1 lemon

Ask the fishmonger to prepare and cut up the eels. Otherwise, I suggest you wear gloves and rub the eels with a handful of salt or vinegar to remove their slimy membrane. Gut them and cut into sections about 15 cm (6 inches) long. Wash and dry the pieces. Cut each piece in half lengthways. Oil the skin side of the eels and place them on a hotplate grill, cook on medium heat for about 10 minutes, or until their fat renders and they become crispy. Season with salt and pepper, sprinkle with parsley and serve with a wedge of lemon and polenta.

VARIATION: BISATO SU L’ARA (MURANO-STYLE EEL)

This is a typical dish from Murano, an island in the lagoon that’s famous for its blown glass. It was traditional to place a pot of eel on the still-hot stone of the oven used to temper the glass vases, and let it cook gently … Today eel is considered a great delicacy by Venetians. Heat 2 tablespoons of oil in a saucepan with the garlic, add about 20 fresh bay leaves and the eel cut into pieces about 5 cm (2 inches) long. Season with salt. Pour in 185 ml (6 fl oz/³/₄ cup) of water and 185 ml (6 fl oz/³/₄ cup) white wine vinegar. Cover and let it cook for about 15 minutes on low heat. Season with pepper. The oily meat of the eel will make an excellent sauce for the polenta to soak up!