Anguilla di Comacchio, ricette tipiche comacchiesi, risotto all'anguilla, prodotti tipici ferraresi e comacchio , Ricette con l'anguilla ,

Comacchio Broth commonly known as
“a becco d’asino”

Ingredients for 4 people:

3 eels weighing about 150 g each;
onion;
vinegar;
tomato purée;
salt; pepper;
oil.

Cut the fish into pieces of about 4-5 cm, removing the innards, then wash it carefully. In a separate pan, put the enough onion to cover the base of the pan cut it into slices of about ½ cm and shallow fry it in the oil. Add the fish, the vinegar and a bit of water to cover it, pepper, salt and a bit of tomato purée. Boil everything until the fish is cooked. In order to make sure that the fish is cooked, pierce it with a fork, without mixing. Take care to ensure that it doesn’t stick to the bottom by shaking the pan slightly from time to time. Serve hot with yellow polenta just cooked.

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Eel Risotto

Ingredients for 4 people:

200/250 g rice;
2 eels weighing 300 g each;
70 g of parmesan cheese/ grana;
20 g of pecorino cheese; 1 onion;
tomato purée;
bacon fat; nutmeg; salt;
1 carrot; 1 stick of celery

Open the eel once it is fixed to a plank of wood with the pricker, and after removing the backbone, remove the innards and wash it carefully. Cut it sideways in order to take out the flesh. Boil the skin, backbone and head in a pan of water with celery, carrot and onion in order to obtain a broth, then skim the broth.
In a separate pan, shallow fry the onion with the bacon fat, adding a bit of the broth obtained by boiling the skin and backbone, then add the flesh cut into small pieces and leave until it is cooked.
Then add the rice, followed by enough broth to ensure that it isn’t too thick, mixing constantly and adding a pinch of salt. To give the risotto a brighter colour, as it would otherwise be quite pale, add a teaspoon of tomato purée (some people prefer to leave this out).
Grate the two cheeses with the nutmeg in a separate dish. Two/three minutes before the risotto is ready (neither too thick nor too liquid, but full-bodied with the rice “al dente”), add the grated cheese and the nutmeg. Serve hot in a soup dish.