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Eel on a spit
Region: Friuli-Venezia Giulia
Difficulty:
Easy
Doses:
for 4 people
Ingredients
1 medium-sized eel,
300 g corn flour,
1/2 glass of extra virgin olive oil,
salt,
a few leaves of sage and laurel.
Introduction
Eel, in the Friulian tradition, is the typical dish of Christmas Eve. The most common method of cooking was "cul stec" (on the spit) which consisted in impaling the eel with a barrel before placing it on the bricks placed on the embers. It could be cooked whole or cut into pieces that were alternated with leaves of sage and laurel.
In the area of Marano Lagunare and Grado the typical dish is called "Bisato in spèo".
Preparing
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