Dish

Anguilla alla Bisentina

Eel Bisentina Style

Anguilla alla Bisentina is made by sautéing eel in a mixture of olive oil, garlic, and onions, then adding in a tomato sauce made with canned tomatoes, olives, and capers. The eel is simmered in the sauce until it is tender and flavorful. This dish is typically served with a side of pasta or crusty bread to soak up the delicious sauce. The combination of the savory tomato sauce with the tender eel creates a hearty and satisfying meal.

European cuisine› Mediterranean cuisine› Italian cuisine

Seafood› Fish Dish› Saltwater Fish Dish

Origins and history

Anguilla alla Bisentina has its roots in the coastal regions of Italy, where eel is a popular seafood choice. The dish has been enjoyed for centuries and is often served during special occasions and celebrations.

Dietary considerations

This dish is high in protein and omega-3 fatty acids, making it a healthy choice for those who are looking to incorporate more seafood into their diet. However, it is not suitable for those with shellfish or fish allergies. The olives and capers in the dish may also be high in sodium, so those on a low-sodium diet should consume this dish in moderation.

Variations

Variations of this dish may include different types of olives or capers, or the addition of other ingredients such as anchovies or red pepper flakes for added flavor. Some recipes may also call for the eel to be marinated in a mixture of white wine and herbs before cooking.

Presentation and garnishing

To enhance the presentation of this dish, garnish with fresh herbs, such as basil or parsley, and a sprinkle of grated Parmesan cheese.

Tips & Tricks

When cooking the eel, be sure to simmer it in the tomato sauce until it is tender and fully cooked.

Side-dishes

Pasta or crusty bread are the perfect side dishes for Anguilla alla Bisentina, as they can be used to soak up the delicious tomato sauce. A simple green salad can also complement the flavors of the dish.