Eel, Florentine Style
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- eel
- olive oil
- cloves garlic
- sage
- breadcrumbs
- salt
- pepper
- water
Instructions
- Gut and skin the eels (circular cut under the head, pull skin off whole); cut into finger-length pieces and marinate in oil, salt and pepper 1-2 hours.
- Film an iron pan with oil, whole garlic and sage; let it sizzle.
- Roll each piece in breadcrumbs, arrange side by side, pour over the seasoning.
- Cook between two fires; when colored, add a drop of water.