Emilian-style eel skewers are a traditional dish deeply rooted in the rural cuisine of northern Italy, where eel was once a prized and festive ingredient. With just a few simple elements – stale bread, bay leaves, and olive oil – this recipe highlights the tender, rich flesh of the eel, which becomes juicy inside and golden-crusted outside during baking. A rustic, honest dish that tells the story of countryside kitchens and seasonal cooking. Let’s see how to make it.
Traditional
Oven-baked
Regional cuisine
Emilian-Style Eel Skewers
Emilian-style eel skewers are a rustic Italian dish made with chunks of eel alternated with stale bread and bay leaves, baked in the oven and finished with olive oil and golden breadcrumbs.
Ingredients
- Eel 1–2 (about 1 kg)
- Stale bread (loaf) as needed
- Bay leaves as needed
- Extra virgin olive oil as needed
- Breadcrumbs as needed
Tools
- Skewers
- Baking tray
- Oven
- Kitchen brush
Instructions
- Clean the eel thoroughly, remove the skin and cut it into chunks.
- Cut the stale bread into pieces similar in size to the eel chunks.
- Thread the skewers alternating eel, bread, and bay leaves.
- Arrange the skewers on a lightly greased baking tray, keeping them spaced apart.
- Bake in a preheated static oven at 180°C (350°F).
- During cooking, lightly brush the eel with olive oil and sprinkle with breadcrumbs.
- Continue baking until a golden crust forms.
- Serve hot with mixed salad or sweet pepper stew.
Nutritional values (per serving)
Calories
420 kcal
420 kcal
Fat
32 g
32 g
Carbohydrates
12 g
12 g
Protein
28 g
28 g
Sugar
2 g
2 g
Fiber
1 g
1 g
Sodium
140 mg
140 mg
This post is also available in: Italiano (Italian)
