Italian-Style Preserved Eel
In northern Italy, local eels are fire-roasted, then preserved in white wine vinegar and fresh bay leaves.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Oven
- Pot
- Stove
- Baking sheet
- Mason jar
- Refrigerator
- Tight-fitting lid
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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