Anguille Marinate (marinated eels)
(from Lucianolinda’s recipe box)
Follow same procedure as for fried eels (Capitone Fritto). Put fried eels in deep dish.
Source: Archives
Categories: Fish- Seafood
Ingredients
- 3/4 cup wine vinegar
- 3/4 cup water
- 1 clove garlic
- 1 large onion, sliced
- 1 bay leaf
- Pinch of rosary
- Salt and pepper to taste
Directions
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Strain and use leftover oil after frying eels.
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Combine vinegar and water; boil for 2 minutes; saute garlic and onion in hot oil about 5 minutes or until medium soft. Add vinegar, water, bay leaf, rosemary, salt and pepper to taste; cook 5 minutes over low flame. Remove; cool. Pour liquid over eels. Set aside in refrigerator. May be served cold at any time. Marinating the eels several hours improves the flavor.