Anguilla alla moda di papa Martino

Grilled eel skewers

Preparation info

  • Makes


    • Difficulty


Appears in

Popes, Peasants and Shepherds

Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

  • About


  • 1 large eel, about pounds (800 g)
  • 7 ounces (


Rub the eel with the coarse salt to eliminate any sliminess on the skin. (This step will make it easier to grip the eel.) Make a circular cut at the base of the head and then cut down to the tail and slip off the skin. Discard the head. Rinse the eel well and cut it crosswise into segments about 2 inches (5 cm) long. Pour the wine into a large nonreactive container. Crush the garlic and add to