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Local cuisine of Polesine

Stewed eels (eels a la vallesana)

Difficulty: medium

Preparation time: 1 h

Ingredients: 3 kg. eels, 500 gr. onions, 200 gr. carrots, 100 gr. olive oil, 30 gr. garlic, 30 gr. parsley, a few bay leaves, 80 gr. tomato sauce, 500 cl. red wine

Method: In an earthenware pan cook finely chopped vegetables, bay leaves in the red wine and an equal amount of water, season with salt. In the meantime, wash eels thoroughly, remove head and tail and cut into pieces. Place pieces neatly in pan alternating with cooked vegetables; add oil, tomato sauce and the liquid and wine. If cooked on the fire, between the coals and the ashes, it will take about 45 minutes. If using the oven, bake at a medium hot temperature

Wine matching: Vino Lison pramaggiore merlot is produced in the Lison-Pramaggiore area with at least 90% merlot grapes. The colour is intense ruby red, tending towards garnet with age. The bouquet is vinous and typically grassy. In the mouth it is dry, sapid and slightly tannic. To be served at a temperature of 18°.

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