Bisato Sul’Ara

“This typical Venetian recipe is traditionally eaten on Christmas Eve. It originates from the Comacchio Valley, south of Chioggia, where the eels are wonderful and fat. This recipe calls for chunks from a large eel and bay leaves only. Oven baking does the rest, as it regulates the amount of fat and cooks the eels perfectly. I suggest you accompany the dish with a beetroot salad. ”