Italian-Style Preserved Eel | Saveur
In northern Italy, local eels are fire-roasted, then preserved in white wine vinegar and fresh bay leaves.
Ingredients
- One 1¾–2¼ lb. eel, cut crosswise into 3-in. pieces
- 3 cups white wine vinegar
- 1 tsp. kosher salt
- 3 fresh bay leaves
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