Anguilla in guazzetto

Eel with raisins and pine nuts

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 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