Eel tempura with smoked lardo sauce, vinegar jelly and onion ice cream
From eating bread and ragù as a child to running a two-starred restaurant in Tuscany, Francesco Bracali has stayed true to the area’s local flavours and has helped bolster the region’s already famous foodie credentials.
Francesco Bracali harnesses the firm flesh of the eel in this tempura recipe, matching it with a light and crispy batter which is deep-fried to crunchy perfection. Served with a heady smoked lardo sauce and the refreshing hit of a red onion and orange ice cream, this intricate dish shows off a complex balance of flavour and texture.
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