Buridda
Clean the eel and cut it in finger-thick slices. Rinse thoroughly and after greasing a baking pan with half a cup of oil, arrange a layer of sliced fish by covering them with the onion thinly sliced, parsley chopped up. Season with salt and pepper.
Remove the shell from both clams and mussels and place them on the layer of fish.
Continue in this way until all the ingredients making sure to finish with slices of eel.
On the whole put the chopped tomatoes, the remaining oil, white wine and aged Grappa.
Place in a hot oven for about an hour.
Recommended Grappa:
Poli Bassano 24 Carati
- Ingredients:
1 kg conger eel
1/4 Lt olive oil
Half an onion
A spring of parsley
200 g clams
200 g mussels
500 g ripe tomatoes
2 glasses of white wine
Half a glass of aged Grappa
Salt q.s.
Pepper q.s. - Author:
- Typology:
- First Courses
- Preparation time:
- About 30 minutes
- Notes:
