Grilled freshwater eel with confited garlic

What could be better than looking over Lake Garda while enjoying a fresh fish recently caught in its own waters. The eel, of intrinsically high quality and deliciously grilled, is the best we’ve eaten in years. The author is Riccardo Camanini, a schooled chef that practices a well-tempered cuisine in which expertise and technique prevail. Though he dabbles in rather elaborate formulas, he demonstrates great versatility with dishes such as this one, a testimony to sublime simplicity, divine. The eel, roasted slowly over the embers, takes on a form not unlike a giant paupiette, demonstrating a gelatinous interior texture and a golden exterior, its meat oozing with olive wood fragrances. It embodies the sublimation of the ingredient and the fire: nature and aroma. Such a magnanimous dish needs just a bit of garlic confited in duck fat to culminate its delicacy.