Marinated Eels Cooking Recipe – Carpione D’anguille Recipe
This is an ancient marinade recipe that originated in the rice fields.
Its Italian name comes from a lake fish from the salmon family (carpione) that was preserved in this way, allowing it to be eaten over several days.
Serves 4
Preparation time: 1 hour
Cooking time: 20 minutes
Marinating time: 1-2 days
Ingredients
- 1 lb. 12 oz. (800 g) eel (without skin)
- 2 cloves garlic
- 4 onions
- 1 ½ cups (5 ¼ oz./150 g) flour
- Frying oil
- 2 tablespoons olive oil
- 2 bay leaves
- 2 sage leaves
- 10 peppercorns
- 2 cups (500 ml) good-quality red wine vinegar
- 1 tablespoon oregano
- Salt
Cooking Method
- Peel the garlic and chop the cloves.
- Peel the onions and cut into rounds.
- Clean the eels and remove their skin if the fishmonger did not skin them.
- Rinse well, cut into sections 3 to 5 in. (6 to 10 cm) long.
- Coat with the flour and fry in cooking oil.
- Drain on a paper towel and sprinkle with salt.
- Brown the sliced onion and chopped garlic in the olive oil in a skillet with the bay leaves, sage, and peppercorns.
- When the onions are cooked, add the vinegar and cook 10 minutes over medium heat. Set aside.
- While the onions cool, arrange the pieces of fried eel in a shallow dish.
- Spread the onions evenly over them and sprinkle with oregano.
- Cover and leave to marinate for 1 to 2 days before serving cold.
Suggested food/wine match
- Grignolino, red DOC
Chef’s notes
Adapt this recipe to make marinated zucchini’, veal escalopes, or lake or river fish (carp, tench, trout, etc.).
This dish can be kept for several days in the refrigerator. It can be used in anti-pasto or as a main course and would be a suitable choice for a picnic.
