Dish
Vipere cieche
Blind snakes
Vipere cieche is made with blind eels (also known as worm eels), garlic, parsley, white wine, and olive oil. The eels are cleaned and then cooked in a sauce made with garlic, parsley, white wine, and olive oil. This dish is perfect for those who love seafood and bold flavors.
Origins and history
Vipere cieche originated in the Piedmont region of Italy and has been a staple in Italian cuisine for centuries. It was traditionally made by fishermen who used blind eels as a cheap and plentiful source of protein.
Dietary considerations
This dish is not suitable for vegetarians or those who do not eat seafood.
Variations
There are no known variations of this dish.
Presentation and garnishing
To garnish this dish, sprinkle some fresh parsley on top. You can also add some lemon wedges for a pop of color and flavor.
Tips & Tricks
To make this dish even more flavorful, try adding some red pepper flakes to the sauce for a spicy kick.
Side-dishes
This dish is best served with a simple side salad or some crusty bread to soak up the delicious sauce.
Drink pairings
This dish pairs well with a crisp white wine, such as a Pinot Grigio or Sauvignon Blanc.
Delicious Vipere cieche recipes
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