Salad of Elvers

Name: Salad of Elvers (Insalata di Cicerielli)
Cuisine: Italian
Ingredients: Salt and freshly ground black pepper; Salt and freshly ground black pepper; 3 tablespoons chopped fresh parsley; 300 g (11 oz) smoked swordfish, very thinly sliced; 120 ml (4 fl oz) extra virgin olive oil; Juice of 2 lemons; 500 g (1 lb 2 oz) freshly caught baby sand eels

Insalata di Cicerielli

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio's Southern Italian Feast

By Antonio Carluccio

Published 1998

About

Various newborn fish are offered from time to time in the famous Vucce-ria market of Palermo. They may be little anchovies or small sand eels, whichever are available on the day. These small fish are so delicate that they hardly require cooking; in fact some connoisseurs eat them raw, dressed with lemon juice and olive oil.

Ingredients

500 g (1 lb 2 oz) freshly caught baby sand eels
120

Europe
Italy
Palermo
Fish course
Starter
Pescatarian
Gluten-free

Method

Wash the eels well, making sure they are free of all impurities. Then blanch in a large pan of lightly salted boiling water for 15 seconds or a little longer, depending on size; they should become slightly paler. Drain and put in a bowl. Dress with the olive oil, lemon juice, parsley and some salt and pepper. Arrange 3 or 4 slices of swordfish on each serving plate and spoon a small pile of the