Ciriole alla fiumarola

Name: Ciriole alla fiumarola (Small eels with anchovies and capers)
Yield: Makes 4 servings
Cuisine: Italy
Ingredients: 1¾ ounces (50 g) salt-packed capers, rinsed thoroughly to remove the salt; 2 garlic cloves; 2 tablespoons intensely fruity extra-virgin olive oil; salt; pepper; scant 1 cup (200 ml) dry white table wine; leaves from 1 small bunch flat-leaf parsley; 1½ pounds (700 g) small eels; 1½ ounces (40 g) salt-packed anchovies

Small eels with anchovies and capers

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

About

Throughout Lazio and in the city of Rome, the small eel is also called ciriola or fiumarola. The large eel is known, incorrectly, as capitone.

Ingredients

1½ pounds (700 g) small eels
1½ ounces (40

Europe
Italy
Fish course
Pescatarian
Mediterranean
Gluten-free

Method

Remove and discard the head of each eel. Rinse the eels carefully and dry them. Cut them into lengths of about 2 inches (5 cm).

Chop together finely the anchovies, capers, and garlic cloves. Put in a saucepan with the oil and sauté over medium heat for about 4 minutes. When the garlic begins to color, add the eel pieces and sprinkle with salt and pepper. Sauté over low heat for 2 to 3 m