Sugo di anguilla

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.

Jan Dec

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