" . $titolo . "
Appetizers recipes

Eels marinated in vinegar

Anguillette in scapece

Ingredients for 4 servings:
4 little eels, about 500 gr each
2 carrots
1 onion
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
Oil
Ground pepper
Salt

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.

Ingredients for: 4 servings
Preparation: 30 minutes
Cooking: 60 minutes
Difficulty: easy

Chef's advice
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).
Eels marinated in vinegar

In the picture, Eels marinated in vinegar

More recipes tagged with... eels fish easy recipe Campania 


Porcini flan
Porcini flan
(Appetizers)
Wash and clean the mushrooms; chop into pieces and fry slightly with half oil, half sliced onion and 2 cloves of garlic. ...

Zucchini with laurel
Zucchini with laurel
(Appetizers)
Wash zucchini and slice them into quite thin rounds. “Soffriggere” (sauté/light fry) zucchini for 10 minutes in a pan w ...

Recco style focaccia
Recco style focaccia
(Appetizers)
Pour the flour on a working surface with a little salt, add 2 dl of water (or as much as needed) and knead until you get ...

Stuffed scallops
Stuffed scallops
(Appetizers)
Vigorously rub the shells with a wet stiff bristle brush, then wash them repeatedly in cold water. Put the sliced baby ...

Potato croquettes with ham and fontina
Potato croquettes with ham and fontina
(Appetizers)
Boil potatoes for 40-45 minutes. Peel them and pass through a masher putting them into a terrine. Add one whole egg and ...



Suggested recipes


Choose from...


Italian regions and their recipes

Italian regions and their recipes