Eel, the Piedmontese way


Number of servings: 4

250 gr. of Carnaroli rice
1 carrot
1 onion
1 stick of celery
1 little bunch of parsley
4 dl of Gavi white wine
40 gr. of Parmesan cheese
butter, salt, extravergine oil as necessary


Peel the eel and cut it into 5 or 6 cm-long pieces.
Mince onion, carrot and celery; add the parsley tied up in a little bunch and brown all in a frying pan.
Add the wine and the eel. Sprinkle salt and cook gently.
In the meanwhile ,boil the rice, strain it and season it with butter, extravergine oil and parmesan. Place the rice all around the edge of the serving plate, and lay the eel in the centre in its sauce.

Marco’s secret

“…To enhance the taste of the eel with a slight contrasting note, serve the dish with a hot red sauce…”

Suggested Wine

Langhe Arneis 2022 Cristina Ascheri