Capito roast
Instructions
Let them Strip and clean the eels from the fishmonger, and then cut them to pezzetti from 8-10 inches, wash them and dry them.
Mix together salt and pepper and rub with this compound the eel.
Slide the pieces of fish on skewers alternating with bay leaves.
Align the skewers in a large dish and decorate with oil and vinegar.
Let marinate for a few hours and then transferred the skewers in a non-stick pan and cook to moderate flame for 40 minutes, bathing them occasionally with the marinade.
Ingredients and dosing for 8 persons
- 2 eels from 800 g each
- 3 cloves of garlic
- Laurel
- 1 tablespoon of wine vinegar
- 2 tablespoons of olive oil extra virgin
- Salt
- Pepper