Pizza with eel and potatoes
6 servings
240 minutes
Pizza with eel and potatoes is an unusual blend of Italian traditions and Japanese gastronomy. This recipe combines tender dough, the rich flavor of eel, and the softness of potatoes, creating a rich texture and harmony of flavors. Marinated eel infused with garlic and spices adds sophistication to the dish, while potatoes provide heartiness. Historically, eel has been a valuable ingredient in Japanese cuisine, but its use in Italian pizza makes this recipe exotic and memorable. Perfect for a cozy dinner or a bold gastronomic experiment.
1
Clean the eel and cut it into pieces.
- Acne: 400 g
2
Peel and boil the potatoes.
- Potato: 300 g
3
Slice the potatoes. Place the eel and potatoes in a marinade of vegetable oil, garlic, salt, and pepper for 1 hour.
- Potato: 300 g
- Acne: 400 g
- Vegetable oil: 100 ml
- Garlic: 1 clove
- Salt: to taste
- Ground black pepper: to taste
4
Knead the dough, adding a little vegetable oil and black ground pepper.
- Pizza dough: 500 g
- Vegetable oil: 100 ml
- Ground black pepper: to taste
5
Divide the dough into 2 parts, rolling each into 2 circles.
6
Place one circle in a greased form with vegetable oil, add a filling of strained eels and potatoes on top, cover with another circle, pinch the edges, and put in a hot oven for 40 minutes.
- Pizza dough: 500 g
- Acne: 400 g
- Potato: 300 g
- Vegetable oil: 100 ml