![Sugo di anguilla](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/no-image-empty-table.png)
Dish
Sugo di anguilla
Eel sauce
Sugo di anguilla is made with tomatoes, eel, onions, garlic, and olive oil. The sauce is simmered until it thickens and the flavors meld together. It is typically served with pasta, but can also be used as a sauce for fish or chicken. The eel gives the sauce a unique flavor that is both savory and slightly sweet.
Origins and history
Sugo di anguilla has been enjoyed in the Veneto region of Italy for centuries. It is a traditional dish that is often served during special occasions.
Dietary considerations
Gluten-free
Variations
There are no known variations of sugo di anguilla.
Presentation and garnishing
The sauce should be served hot and can be garnished with fresh parsley or basil.
Tips & Tricks
To make the sauce less fishy, use less eel or substitute it with another type of fish.
Side-dishes
Roasted vegetables, Caesar salad, garlic bread
Drink pairings
Pinot Grigio, Chardonnay, Sauvignon Blanc
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