Eel from Iseo Lake, filled with a mixture of bread crumbs, cheese, pepper, cinnamon, cloves, parsley, garlic, than cooked in the oven with olive oil, butter and bay leaves.
Stuffed eel recipe of Clusone

Ingredients – 4 portions

  • 1 eel about 1kg
  • 150gr. grated grana cheese
  • 100gr. grated bread
  • 200gr. butter
  • 1 pinch of cinnamon and 1 of cloves mixed togheter
  • 1 bunch of parsley
  • 4 tablespoons of extra-vergine olive oil
  • a few leaves of bay
  • salt and pepper e.
Serve the eel very hot with polenta.

Traditional procedure

  • Clean thoroughly the eel, remove the skin making a cut ring just below the head, raising two flaps of skin and pulling them along the body of the eel.
  • Help yourself with a towel, so that makes grip on her skin because the eel is very slimy. Now cut it into pieces of about 6-8cm. length , rinse and dry them.
  • In the meantime, cold mix the grated grana cheese, 50g. breadcrumbs, salt, pepper, cinnamon, cloves and parsley, all the ingredients must be finely chopped.
  • After that bread the pieces of eel with the remaining breadcrumbs and putting them in a spoonful of filling mix, place them in a baking dish in which you did flavor the extra virgin olive oil with bay leaves
  • Spread 200gr. of butter on eel pieces making it  into small pieces and bake all in preheated oven at 180 degrees for two hours.
    Serve the eel very hot with polenta.