Capitone marinato

• 1 large eel, about 2 pounds (1 kg)
• 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.) Cut off the head of the eel and discard, then cut the eel into 2-inch (5-cm) lengths without skinning it. Heat the oil in a skillet over medium heat and fry the eel pieces until golden brown on both sides and cooked through. Remove from the heat.

Put the vinegar, garlic,