One of the main geographical features of the area is a large volcanic lake called Lago di Bolsena, very close to the border with Tuscany. The abundant eel from the lake is famous, and has given birth to a local saying that «Vino de Montefiascone e anguilla de Bolsena, nun c’e’ mejo cena» or “There is no better dinner than wine from Montefiascone with eels from Bolsena.” The inhabitants of the Tuscia have developed several ways for preparing the local eel, but by far the most famous is this braised eel dish named after the picturesque island of Bisentina in the middle of the lake.
Ingredients
- Eel (about 250g or 1/2 lb. per person),
- Vinegar
- 1-2 cloves of garlic
- A sprig of fresh rosemary,a handful of fresh sage leaves and a small bay leaf, finely minced together
- Olive oil
- Salt, pepper and a pinch of hot pepper flakes
- Puréed canned tomato
Preparation
The method for making this dish is rather unusual, as it inverts the usual sequence of dry followed by wet cooking. You being with a good glassful of vinegar in a skillet, which you bring to a simmer. Then place your eel pieces into the vinegar together with one or two cloves of garlic and a mixture of rosemary, sage and bay leaf, minced very finely, almost to a powder. (A spice grinder is especially useful here.) As the pieces simmer in this aromatic mixture, the flesh will begin to stiffen. Turn the pieces so they are evenly coated with the herbs and absorb the vinegar.
Fairly soon, the vinegar will evaporate, at which point you should pour in a generous amount of olive oil, season the eel with salt, pepper and some red pepper flakes. Then add the tomato purée, together with a bit of water, cover the skillet and allow the whole to simmer until the eel is tender, about 15-20 minutes.
Serve immediately the braised eel with some crusty bread to ‘fare la scarpetta‘ with that delicious pan sauce.
Notes
Anguilla alla bisentina (Braised Eel from Northern Lazio)
Ingredients
- Eel about 250g or 1/2 lb. per person,
- Vinegar
- 1-2 cloves of garlic
- A sprig of fresh rosemary a handful of fresh sage leaves and a small bay leaf, finely minced together
- Olive oil
- Salt pepper and a pinch of hot pepper flakes
- Puréed canned tomato
Instructions
- Eel needs to be skinned, trimmed of its head and tail, and cut into shortish sections of 3 or 4 inches.
- Begin with a good glassful of vinegar in a skillet, which you bring to a simmer. Then place your eel pieces into the vinegar together with one or two cloves of garlic and a mixture of rosemary, sage and bay leaf, minced very finely, almost to a powder. (A spice grinder is especially useful here.) As the pieces simmer in this aromatic mixture, the flesh will begin to stiffen. Turn the pieces so they are evenly coated with the herbs and absorb the vinegar.
- Fairly soon, the vinegar will evaporate, at which point you should pour in a generous amount of olive oil, season the eel with salt, pepper and some red pepper flakes. Then add the tomato purée, together with a bit of water, cover the skillet and allow the whole to simmer until the eel is tender, about 15-20 minutes.
- Serve immediately with some crusty bread to 'fare la scarpetta' with that delicious pan sauce.
11 Comments on “Anguilla alla bisentina (Braised Eel from Northern Lazio)”
I love this post (and just found your site). I live in Montefiascone ~6months/year and love our lakeview with both islands, Isola Martana ed Isola Bisentina. I have only tried eel (fried) once when we were here for La Vigilia (which we usually celebrate in our American home with our familyry) and found it very fatty. Your post made me want to try it in this local traditional style……..at least once!
Hi Katia! I actually like eel for its rich taste and texture—and the fat has a lot to do with that. I realize it’s not to everyone’s taste, but I bet you might like braised eel over the fried version. Worth a try!
I definitely will try it this summer! Grazie mille ed auguri di Buona Pasqua!
Definitely worth a try, Katia! Do let us know how you like it… 🙂
I, too, have only had eel in Japanese cuisine. I'd love to try it like this!
After watching people skin and butcher an eel on Top Chef I don't think I could ever bring myself to do that! Skinned, filleted and wrapped up nicely? I might be able to bring myself to work with it– and if I did, I would certainly try this out!
Ive often had eel in Portugal but this sounds just so different. Hope I can find some skinless eel!
I've only had eel in Japanese cuisine, but would love to try it this way as it looks and sounds great!
Love your website, love your food and share your love for Italy. Anguilla is Christmas food for me and am thrilled to see you feature the food of my home province (Sabaudia is my home town).
I never miss a post – so thanks for keeping it up to date.
Wonderful to share those small, local recipes… keeps them alive!! Charming story and you make eel less scary!
another fine read, just love hearing of places you have visited * the region sounds charming… as for the eel, I know it would be good if you prepared it but the last time I had it was in south Florida, the eel made me ill…lost my taste for it