Roasted Eel Recipe
Maria Grazia Soncini stuffs eel with garlic and rosemary in this delicious starter recipe. The chef accompanies the eel with creamy, white polenta, a staple of northern Italy.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatitalianchefs.com.
Cooking tools:
- Oven
- Roasting pan
- Saucepan
- Whisk
- Wooden spoon
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Stove
- Plate
Ingredients
- 1 eel, about 1kg, gutted
- 10 garlic cloves
- 10 sprigs of fresh rosemary
- 200ml of dry white wine
- 4 tbsp of extra virgin olive oil
- salt
- black pepper
- 100g of white polenta
- 400ml of water
- 50g of butter
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