Anguilla or Capitone Arrosto from Mediterranean Seafood by Alan Davidson
The flesh of eel is rich, and spit-roasting is a good way of cooking it. A typical Italian method is to cut sections 8–10 cm (3–4") thick from a large eel and impale them on the spit, with sage,...
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Cooking tools:
- Spit
- Chef's knife
- Cutting board
Ingredients
- eel
- sage
- rosemary
- salt
- pears
- oranges
- apricots
- cherries
- melon
- sugar syrup
- mustard oil
- them
- dry them
- rub them
- garlic
- bay leaves
- olive oil
- vinegar
- pepper
- fish
- parsley
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