Anguilla carpioncello
Instructions
Clean the eels, wash them thoroughly and dip in the flour.
Fry them and dry them.
Clean the vegetables, cut them into julienne strips and leave to dry in a pan with olive oil.
Join the odors, sprinkle with vinegar and wine and cook for a few minutes.
Pour the eels and let marinate for at least 24 hours.
Ingredients and dosing for 4 persons
- 3 eels
- 1 costa of celery
- 1 onion
- 1 carrot
- 3 leaves of laurel
- 20 cl of wine vinegar
- 20 cl of white wine
- 2 tablespoons of olive oil extra virgin
- Flour for polenta
- Frying oil