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    Anguidda incasada a s’oristanese

    Recipes by Giuseppe Sireus

    A Sardinian dish for the adventurous.

    Serves 4

    • 1 kg eels
    • 2 handfuls of bay leaves
    • 4 garlic cloves
    • 50g salt
    • 100g pecorino cheese
    • 100g parmesan cheese

    1. Clean the eels (with salt or ash) leaving the skin on. Discard the head and innards. Cut the eels into 5 cm pieces.
    2. Place all the ingredients (except the cheese) in a pot containing about 5 cm of water. Cook until the eels are just tender (not overcooked).
    3. Sprinkle some grated pecorino and parmesan into a bowl.
    4. Remove the pieces of eel from the pot using a slotted spoon and, without draining them completely, transfer enough to the bowl to make a single layer over the cheese. Sprinkle more cheese onto the eel and continue alternating layers of cheese and eel.
    5. Serve this Sardinian dish warm.