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Anguilla alla moda di papa Martino
Grilled eel skewers
- Makes
4
servings - Difficulty
Medium
Published 2013
Ingredients
1 1¾ pounds 800 g 7 ounces
Method
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
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