Eel in carpione

For the marinade

• 3 carrots
• 1 celery stalk
• 2 white onions

Scrape the carrots and remove the strings from the celery stalk. Cut the carrots and celery into julienne strips, thinly slice the onions and halve the cherry tomatoes.

Put the carrots, celery, onions, cherry tomatoes, garlic, bay, rosemary and peppercorns in a saucepan and sauté with a little oil for 2–3 minutes. Add the vinegar, wine, sugar and salt, bring to a boil then remove from t