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4
servingsEasy
Published 2013
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.
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
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