Eel in carpione dela aunt marietta
Instructions
EEL IN CARPIONE 07823 AUNT MARIETTA INGREDIENTS for 4 PEOPLE 1 anguilla approximately 200 kg, 1, 1 l of red wine vinegar, 1 small piece of chili pepper, 2 cloves of garlic, 1 bay leaf, pepper, just enough flour, salt, oil for frying.
PROCEEDING In a saucepan of stainless steel or enamelled, bring slowly to the boil the vinegar with chillies, crushed garlic cloves, bay leaf and pepper and continue cooking for half an hour at moderate heat.
Meanwhile, carve the anguilla without remove the skin with a sharp knife, lengthwise and remove its entrails, heads and fins.
Wash, dry and cut it into pieces of approx.
6 cm, which infarinerete and friggerete in plenty of hot oil, turning the pieces and skipping them.
After cooking, drain them and put them in a bowl and pour the hot vinegar without then purée it.
When it is cold, cover the bowl and let marinate the eel for 2 or 3 days before serving, taking the trick of turning the pieces occasionally.
The anguilla prepared in this way is an excellent appetizer.
