Ingredients for 4 servings: 4 little eels, about 500 gr each
1 stick of celery
100 gr olives
Some lemon zest
2 cloves of garlic
2 leaves of lauro
A little bit of white flour
A little bit of yellow flour (cornmeal)
¾ white wine vinegar
1 lt white wine
1 piece of red hot chili pepper
Ready in: about 90 minutes
How to prepare the recipe: "Eels marinated in vinegar":
Rub the eels with the yellow flour, empty of the bowels, chop into pieces 6-7 cm wide, wash and dry.
Pass the eels pieces into the white flour and fry them slowly in hot oil; drain when well done and season with salt and pepper.
Take a pan and put inside vinegar, wine, garlic threads, red hot chili pepper, some ground pepper, lauro, one glass of oil, lemon zest, onion chopped into big slices, olives and a little bit of salt; boil for 5 minutes.
Put the eels inside a terracotta (earthenware) pot, pour over the boiling marinade and let marinate for 2 days at least before enjoy them as an appetizer.
The “anguillette alla scapece” is a typical dish of Neapolitan cuisine.
The word “scapece” comes from the Spanish “escabeche”, which refers to the process of pickling in vinegar.
The recommended wine is Pignoletto Frizzante 2009 (white) or Pignoletto (white).