Eel Roman-style

Name: Eel Roman-style (Anguilla alla Romana)
Yield: Serves 4
Cuisine: Italian
Ingredients: 800 g (1¾ lb) eel, gutted and cut into 7.5 cm (3 in) chunks; Plain flour for dusting; 6 tablespoons extra virgin olive oil; 2 garlic cloves, very finely chopped; ½ chilli, very finely chopped; 2 tablespoons salted capers, soaked in water for 10 minutes, then drained; 4 anchovy fillets, chopped; 1 glass of dry white wine; 2 tablespoons mint leaves

Anguilla alla Romana

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio's Southern Italian Feast

By Antonio Carluccio

Published 1998

About

The Romans love eel, especially at Christmas when they cook the capitone, a very large eel which is grilled and then marinated. The recipe below includes mint, which is used a lot in Roman cooking.

Ingredients

800 g (1¾ lb) eel, gutted and cut into 7.5 cm (3 in) chunks
Plain flour for dusting
6

Europe
Italy
Rome
Fish course
Pescatarian
Christmas
Mediterranean

Method

Dust the eel chunks in flour, shaking off any excess, then fry in the olive oil for 4 minutes on each side, until tender. Remove from the pan and set aside.

Add the garlic, chilli, capers and anchovies to the pan. As soon as the garlic begins to brown, add the wine and let it bubble for a minute or two over a high heat to allow it to evaporate a little. Return the eel t