Eel grilled or spit-roasted
Anguilla ai Ferri o allo Spiedo
Eel traditional cooked grilled over embers or spit-roasted, with crispy skin, bread, bay leaf And polenta.
THE'eel grilled or spit-roasted it's a main course with a strong character, designed to enhance the compact consistency and intense flavour of the fish through cooking grilled over embersMarinating with red wine vinegar, garlic, parsley, and olive oil enhances its flavor profile, while the flameless heat makes the skin crispy and helps render some of the fat. On the grill, theeel it is opened and the spine removed; spit-roasted instead it remains in closed rolls, alternated with bread and bay leafThe bread absorbs the juices and fat as it cooks, making it a hearty accompaniment. polenta It completes the serving and creates a soft contrast with the roasted surface. This preparation is part of the Italian culinary tradition.
Instructions
ShareVoice reading
9 steps · natural Italian voice
Cut theeel
Cut theeel Cut the pork into 3-inch logs. To grill, open each piece on one side and carefully remove the backbone with a knife. If you choose to skewer, leave the logs closed so they'll hold their shape better during cooking.
Prepare the marinade
Finely chop the garlic and parsley, then combine them in a bowl with the red wine vinegar and a little olive oil. Mix until you obtain a smooth and fragrant dressing, capable of flavoring the meat.eel and accompany its intense flavour.
Marina i rocchi
30 minDip the pieces of eel in the marinade and let them marinate for about thirty minutes. Turn them at least once, so that the seasoning reaches all surfaces; at the end, theeel It should be well flavoured and moist, without being completely covered by the liquid.
Prepare the embers
Prepare a grill with well-lit coals but no open flame. Wait for the heat to become uniform: the coals are ready when they are covered with light ash and do not produce flames, a necessary condition for cooking the skin without burning it.
Grill
Place the rocchi on the grill and roast them over the coals without a flame, turning them carefully to ensure even cooking. Continue until the skin is crispy and golden; the fat from theeel it must have partially melted without carbonizing the surface.
Alternate the ingredients
For cooking spit-roasted, prepare slices of bread and bay leaves. Skewer each sequence alternating a slice of bread, a bay leaf, a rock of eel, another one bay leaf and another slice of bread; continue in the same order until you run out of pieces.
Cook spit-roasted
20 minCook the skewer over the coals without a flame for about twenty minutes, rotating it so that the heat reaches all sides. Check that the skin of theeel becomes well cooked and crispy and the bread collects some of the fat, taking on a uniform golden color.
Serve with polenta
Serve immediatelyeel still very hot. Serve with each cooked piece spit-roasted with the slice of bread used in the preparation, useful for absorbing the fat of theeel, and complete the dish with the polenta, suitable for both cooking methods.
Evaluate the variant
For the variation, pass the pieces of eel in a mixture of breadcrumbs, chopped garlic, and parsley before cooking. Coat the surfaces evenly, then grill, ensuring the breading is golden and crispy without burning.
Chef's Tips
The editorial staff recommends cooking theeel over a flameless grill, turning carefully until the skin becomes evenly crispy and the excess fat has rendered.
Ingredients
- Ingredients for 4 people
- (2.2 lb) 1 kg of eel (or eels medium) some bay leaves
- 2 cloves of garlic
- 1 small bunch of chopped parsley
- a few slices of bread, red wine vinegar, olive oil
- salt and pepper
Can't find it in the US?
- eelInternational markets
Frozen eel from Asian markets
Or: Catfish for stews; mackerel for grilling or roasting
Substitutes are leaner and cook faster.
⚠️ Automatic ingredient-based detection. Always check product labels.
Translate