491. Anguilla Arrosto

Roasted Eel

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

  • About

If you can, always select eels from the Comacchio Valley, which are the best in Italy; only those from Lake Bolsena, mentioned by Dante,86 might surpass them.

When eels are large and you want to cook them on a spit, they should be skinned. Cut them into sections 3 centimeters (about 1-⅕