No. 43. Anguilla Alla Milanese (eels). Recipe

Anguilla Alla Milanese (Eels) Recipe

History:
Anguilla Alla Milanese, also known as Milanese-style eels, is a traditional Italian recipe that originated in the city of Milan, in the Lombardy region of Italy. Milan has a long history of culinary excellence, and this dish is a testament to the rich gastronomic traditions of the city. The recipe has been passed down through generations and is still enjoyed by many today.

Fun Facts:
- Eels have been a popular food source in Europe for centuries and are considered a delicacy in many countries.
- In Milan, eels are often found in the local rivers and canals, making them easily accessible for this recipe.
- Anguilla Alla Milanese is traditionally made with Chablis, a white wine from the Burgundy region in France, which adds a unique flavor to the dish.
- The macedoine of vegetables used in this recipe adds color, texture, and additional flavors to the final dish.

Recipe:

Ingredients:
- 1 large eel, cut into pieces
- 2 ounces of butter
- 1 tablespoonful of flour
- 1/2 pint of stock
- 1 glass of Chablis (white wine)
- 2 bay leaves
- Salt and pepper, to taste
- A macedoine of vegetables (carrots, cauliflower, celery, beans, tomatoes, etc.)

Instructions:

1. Start by cutting up the large eel into smaller, manageable pieces.

2. In a large frying pan, melt the butter over medium heat.

3. Add the pieces of eel to the pan and fry until they have a good color, turning them to ensure even cooking.

4. Add the flour to the pan and stir it into the melted butter until well combined.

5. Gradually pour in the stock and white wine, stirring constantly to avoid lumps.

6. Add the bay leaves, salt, and pepper to the mixture. Reduce the heat to a simmer and let it cook until the eel is well done and tender.

7. While the eel is cooking, boil the vegetables separately until they are tender. Drain and set aside.

8. Once the eel is cooked, carefully remove the pieces from the liquid, keeping them warm.

9. Pass the remaining cooking liquid through a sieve to create a smooth sauce.

10. Add the boiled vegetables to the sauce and let them simmer for a little longer to absorb the flavors.

11. Arrange the vegetables in a serving dish and place the pieces of eel on top.

12. Pour the sauce over the eel and vegetables, ensuring it covers them entirely.

13. Serve immediately while hot, as it is crucial for this dish to be served piping hot.

Fun Fact:
- While this recipe specifically calls for eel, any type of fish can be used as a substitute, making it a versatile dish that can be enjoyed with different flavors and textures.

Similar Recipe Dishes:

1. Anguilla Alla Livornese: A variation of Anguilla Alla Milanese, this dish uses a tomato-based sauce instead of a stock and white wine sauce, giving it a tangy and vibrant flavor. It is often served with pasta or crusty bread.

2. Anguilla Alla Mediterranea: In this Mediterranean-inspired version, the eel is marinated in a mixture of olive oil, lemon juice, garlic, and herbs before being grilled or roasted. It is served with a side of grilled vegetables and a drizzle of balsamic glaze.

3. Anguilla Alla Veneziana: This Venetian-style eel dish is cooked with onions, garlic, and white wine, giving it a slightly sweet and aromatic taste. It is often served with polenta or crusty bread to soak up the flavorful sauce.

No matter the variation, eel dishes like Anguilla Alla Milanese have stood the test of time and continue to be enjoyed for their unique flavors and cultural significance.

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