Change energy supplier
  . . . cooking recipes, cookery, food, cooking vacations  
   
 
         
Cooking courses :
Cooking courses
Cooking vacations
Cooking holidays
Culinary tours
Cooking tours

Recipe for :

Bisato su L'ara - Eel cooked in Bay leaves
 

This recipe comes from the Restaurant Antico Martini in Venice, Italy.

"Antico Martini is the top-class restaurant in Venice Italy, famous the world over for fine food and refined service. Since 1720".

If you would like to know more about the restaurant or want to book a table then visit the restaurant web site for further details <click here>

Venetian Cuisine

Venetian cuisine is known for its variety of dishes and ingredients. This can only be expected in a lagoon city which, though born of its own waters, has always maintained close ties with the mainland as well as flourishing trade routes with many faraway countries, from northern Europe to the far East

Thus, you find not only the dried baltic cod and the exquisite Asian spices, but also the genuine if perhaps more modest fresh vegetahles from the estuary islands, fish from the Venice lagoon and game fowl captured in the 'barene', or shallows. A visit to Venice offers an opportunity to discover a fascinating gastronomic tradition, a chance to venture down unfamiliar culinary roads often overshadowed hy wide-spread fastfood consumption.

The Association Ristoranti della Buona Accoglienza di Venezi (Restaurant Antico Martini is one of its founders) offers you a taste of some of the most typical local recipes, trusting that at the end of your culinary tour you will take home with you not only an eyeful but also a palateful of unforgettable memories of Venice.

Ingredients

1 Eel
Bay leaves (sifficent to cover base of pan and eel)
Salt
Peppercorns

Method

This is one of the oldest Venetian recipes, and to be more exact a specialty of Murano where it was cooked on the red-hot furnace stones.

  • Open and clean eel and make two parallel cuts (one on each side with a distance between the two of 6 - 7 cm).
  • Cover the bottom of a large pot (preferably of terracotta) with bayleaves and arrange the eel on top, circling it around itself.
  • Season with salt and peppercorns and cover with another layer of bayleaves.
  • Let cook, adding nothing else, as the eel meat will cook in its own fat.
  • Tradition has it that it should be cooked over hot coals in the glass furnaces, but alternatively you can use a high oven for about 25 minutes.

Restaurant Antico Martini

 
EMAIL US