Dish

Anguilla alla giovese

Eel Giovo Style

Anguilla alla giovese is made by marinating fresh eel in a mixture of olive oil, garlic, parsley, and lemon juice. The eel is then grilled until it is tender and flaky. This dish is typically served with a side of roasted vegetables or a simple salad. The marinade adds a bright, fresh flavor to the eel, while the grilling process gives it a smoky, charred taste.

European cuisine› Mediterranean cuisine› Italian cuisine

Seafood› Fish Dish› Saltwater Fish Dish

Origins and history

Anguilla alla giovese 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.

Variations

Variations of this dish may include different herbs and spices in the marinade, or the eel may be prepared in a different way, such as baked or fried. Some recipes may also call for the addition of white wine or other ingredients to the marinade.

Presentation and garnishing

To enhance the presentation of this dish, garnish with fresh herbs, such as parsley or basil, and a squeeze of lemon juice.

Tips & Tricks

When grilling the eel, be sure to brush it with the marinade frequently to keep it moist and flavorful.

Side-dishes

Roasted vegetables, such as zucchini, eggplant, or bell peppers, make a great side dish for Anguilla alla giovese. A simple salad with a light vinaigrette can also complement the flavors of the dish.