Anguilla marinata di Comacchio
Anguilla marinata di Comacchio is a traditional dish from the Po Delta, where eel fishing represents a centuries-old tradition. The fish is roasted on a spit until the skin becomes crispy, then marinated in vinegar with bay leaves to preserve it and intensify its smoky flavour. A typical antipasto from Emilia-Romagna, perfect served cold.
Preparation
- 1
Clean the fresh eel by removing the outer skin with hot water and salt, then cut it into pieces of approximately 15 centimetres.
- 2
Dry the eel pieces thoroughly with paper towels and season lightly with salt and pepper.
- 3
Prepare the spit by threading the eel pieces alternately, taking care to distribute them evenly.
- 4
Roast the eel on the spit over moderate heat for approximately 40-50 minutes, turning it regularly to achieve even cooking and a golden, crispy skin.
- 5
Meanwhile, prepare the marinade by pouring vinegar, water, peppercorns, bay leaves, and crushed garlic cloves into a pot.
- 6
Bring the marinade to a boil, then let it simmer for 10 minutes, then allow it to cool to room temperature.
- 7
Once the eel is cooked, transfer it while still hot to a glass or ceramic container.
- 8
Pour the cold marinade over the eel, ensuring it is completely covered.
- 9
Let it rest in the refrigerator for at least 24 hours before serving, so the flavours blend well together.
- 10
Serve cold or at room temperature, drizzling with extra virgin olive oil and garnishing with fresh parsley if desired.
Chef's Tips
Ask your fishmonger to clean the fresh eel—an operation that requires practice. Anguilla marinata di Comacchio keeps in the refrigerator for 5-7 days and the flavour improves with time.