Capitone marinato

Marinated eel

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 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,