Bisato sull’Ara: traditional recipe with eel and herbs

There are dishes that arrive at the table with a precise, unmistakable aroma: that of aromatic herbs sizzling in oil and announcing an ancient, home-style cuisine, made of essential gestures. The bisato sull’ara is one of these. A strong main course, built around eel and a few chosen ingredients, where the patience of slow cooking is part of the flavor.

Here no sauces or elaborate side dishes are needed: just a large pan, onion and garlic softening in oil, and a bunch of herbs (bay leaf, rosemary, sage) to give the fish a warm and deep note. It is a recipe that speaks of winter and important tables, when you are looking for a dish to remember. Traditionally prepared in the cold months, bisato sull’ara is a recipe from Venetian cuisine, precisely from Murano, and is a classic also found on holiday menus, where eel becomes the star of important lunches and dinners, such as Christmas.

Bisato sull’Ara, pan-fried eel

Eel sautéed in pieces in a pan with onion, garlic, and aromatic herbs: a traditional main course, intense and fragrant, perfect for winter.

Print Recipe Vota la ricetta

Prep Time: 20 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 55 minutes minutes

Course: Main courses

Cuisine: Venetian cuisine

Servings: 4 persone

Attrezzature

• 1 padella capiente
• 1 coltello affilato
• 1 tagliere
• pinze o paletta

Ingredients

• 1 kg anguilla
• 1 nr cipolla
• 2 spicchi aglio
• q.b. alloro
• q.b. rosmarino
• q.b. salvia
• q.b. olio extravergine di oliva
• q.b. sale
• q.b. pepe

Instructions

• Pulisci l’anguilla, tagliala a pezzi e salala leggermente.
• In una padella capiente scalda l’olio extravergine di oliva e fai soffriggere la cipolla tritata e l’aglio.
• Aggiungi i pezzi di anguilla e cuoci a fuoco lento.
• Unisci le erbe aromatiche (alloro, rosmarino e salvia) e continua la cottura, girando i pezzi di tanto in tanto, finché risultano ben dorati.
• Regola di sale e pepe e servi caldo.

Notes

• Cuoci a fuoco dolce e gira con delicatezza: l’anguilla deve dorare senza rompersi.
• Le erbe possono essere aggiunte in rametti interi per profumare e poi rimosse prima di servire.

Conservazione

Meglio appena fatto. Se avanza, conserva in frigo per 1 giorno e scalda in padella a fuoco dolce.

How to serve it

Bisato sull’ara is served hot, just browned, with a drizzle of raw oil if you want to enhance the scent of the herbs. It is perfect with simple side dishes: sautéed bitter greens, roasted potatoes, or soft polenta.

Practical tip

If you want a cleaner aroma, add the herbs as whole sprigs and remove them at the end of cooking. This way they scent the oil without leaving residues on the plate.