Brodetto di anguilla alla verza

Eel and Savoy Cabbage Broth In collaboration with "Farina del mio sacco" - Via Saraceno, 30 - Ferrara NEEDED EQUIPMENT: Cutting board Carving knife A shallow saucepan or copper pot Two tablespoons INGREDIENTS FOR 4 SERVINGS: 500g Savoy cabbage 2 eels weighing 400g Salt and pepper Extra virgin olive oil DIRECTIONS Cut the eel into 8 pieces Remove the leaves and wash the Savoy cabbage Blanch the leaves in boiling salted water, keeping a few raw ones aside. In a saucepan or copper pot, heat a little extra virgin olive oil, arrange the raw Savoy cabbage leaves, and arrange the fish on top of the leaves in a circular pattern. Add salt and pepper, generously. Cover with the other half of the Savoy cabbage. Cooked Cook over low heat. Stir the broth using the pot handles, swirling the pot. Test the fish for doneness with a fork. Once cooked, serve hot with soft polenta. DISH PRESENTATION: Place a spoonful of soft polenta on the bottom of a plate (either flat or deep). Using two spoons, remove two pieces of eel from the pot and place them on the polenta. Add some cooked cabbage. Garnish with a sprig of fresh thyme and marjoram.