In the many ditches, rivers and slow-moving streams of the Tuscan plains, eels are caught and turned into delicious, simple dishes for the table. This is a very old recipe from the Pisa area, and is served cold as part of an antipasto. After 48 hours in the marinade, the strong, slightly muddy flavour of the eel is much reduced and the vinegar acts as a good foil to the natural oiliness of the fish.
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