Prep. time: 30
Cook Time: 20
Difficulty: 3 out of 5
2 Eels 1 kg (for 4)
For the Mediterranean Salad (for 4)
cherry tomatoes ( ciliegino di Pachino ) 8
Persian cucumber 3
red onion 1
extra virgin olive oil (cold press)
balsamic vinegar (di Modena)
Being a mobile fish, eels are difficult to manage alive, so if you do not want to complicate your life, buy it already cleaned,.
Arrange the eel on a cutting board, carve his head to appease the movement and with a little nail lock is tail to the board. Open it at Butterfly Style, practicing a cut along the back and freeing the spine. Eviscerated the eels removing the intestines and skewer them with the skin on, add a leave or alloro and season with a touch of sea salt. When you start your fire make sure you use a good dense hardwoods . when the coal is ready, Place the eels on the fire. As soon as the skin is browned, turn the fish and finish cooking on the side of the flesh that you have to brown, but not burn. The eel is ready when the skin comes off easily,
When they are ready place the eel in a bad of alloro leaves and serve them with a beautiful Mediterranean salad.
cut everything Grossolano Style ( earthy ) place it
in a bowl season with olive oil sea salt and a touch of balsamic vinegar.
Vermentino di Gallura
Torbato di Alghero