Eel with laurel (Anguille con lauro)
ingredients (4 people)
eel: 1 kilo
laurel
lemon: 2
winegar: 1 spoon
olive oil: 1,5 decilitres
breadcrumbs
rosemary
salt
pepper
preparing
Clean eels, chop them into pieces and let them be marinated for a couple of hours with oil, vinegar, laurel, rosemary, salt and pepper.
After you have them drained prepare the spits turning leaves of laurel with pieces of eels, then place them on the pan just sprinkled with a little bit of marinade.
Cook over moderate heat adding occasionally some marinade.
Serve it with slices of lemon.
The records of Rome. Big numbers, not always enviable, for a big city.
The true origins of the legendary Fettuccine Alfredo.
The X best Peruvian restaurants in Rome. Where to eat cheviche according to the tradition of an underrated cuisine.
The X best cod fillets in Rome. Where to eat the legendary fried fish.
New Phot-O-Matic section. To spend some time looking at photos (also) of Rome.
The best X arrosticini in Rome. Where to eat Abruzzese "rustelle".
The best X smoked BBQ. Where to eat American smoked meat (in Rome and in Italy).
DOCG and DOC wines from the province of Rome (and a bit of history).
The X best "vaccinara" oxtails of Rome. Where to eat the queen of the fifth quarter.
Small guide to restaurants in Rome: Asian cuisine
Farmers' markets reopen: list, map and timetables.
