Italian gourmet recipes: pot roasted eel with laurel and polenta

For anyone who thought Italian cuisine was about pasta and pizza, think again.
At the latest “Mille Bollicine per un Vespaiolo” competition (a competition about sparkling wine and food matching), the best recipe with Vespaiolo extra dry was pot roasted eel on a bed of fried polenta, from chef Danilo Minuzzo (Trattoria Alla Baracca).

This is serious Italian gourmet cooking at its best and below we give you the recipe with a photo gallery of the competition.
Ingredients for four people: 1kg of eel, 700 cl of peanut oil, 250 gr of butter, 10 laurel leaves, 50 gr of grated parmesan cheese, 250 cl of Vespaiolo Extra Dry, salt, pepper and white flour.

Mille Bollicine per un Vespaiolo Competition