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Anguilla in guazzetto
Eel with raisins and pine nuts
- 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 makes 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 crosswise into segments about 1¼ inches (3 cm) long. Chop the onions. Immerse the raisins in a bowl of water to plump. Bring the broth to
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