Beef Stew

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Eels are very simple in Tuscany in almost all rivers, streams or the gap is, especially in the valley of Comacchio. In the kitchen, the eel has an important place in many recipes. Here are some of the most popular ways to cook the eel is in Tuscan tradition.

Spit roast eel. And 'typical of the region of Arezzo.

Anguilla Florence style. And 'infused with oil, salt and pepper, then fried with garlic and sage, and then cookedinfusion of oil.

Anguilla steamed (actually very popular in Italy), with garlic, carrots, onions, celery, tomato, sage and parsley.

Anguilla Lucca style. And 'braised with garlic, celery, tomatoes, parsley, rosemary and lemon zest.

"Down the knees catfish. This is a typical recipe of the Lake Massaciuccoli. The name probably comes from the S-shaped, that eels when washed. This is an infiniteThe controversy on this recipe: one maintains that it is actually a type of steamed eel, while others say he should get fried in the wok with wine and parsley, and no tomatoes.

marinated eel. This is typical of Orbetello and a great aperitif. They are shredded, fried, coated with flour and let marinate for long in vinegar, garlic, bay leaf and pepper for at least a month. It 's a method of food preservation called escabeche, very popular in the western MediterraneanSpace.

"Smoked" eels. This is a recipe from the region of Orbetello. The preparation is quite complex. Eels are rubbed with ashes and salt, soil, marked on the back, washed with water and dry with vinegar and let in the Tuscan if you are drying clothes in tomato sauce salt and pepper, and suspended above the hood, not smoking. Finally, cut and fried in oil and vinegar.

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