Eel spit-roasted

Peel it offeel, remove the head and carefully gut it. Cut it into even pieces, then wash each piece separately to remove any debris and dry it thoroughly. The flesh must be clean and dry before marinating, so that the marinade can adhere evenly.

Combine the vinegar, lemon juice, and olive oil in a salad bowl. Mix until smooth, then arrange the courgettes in the bowl. eel in the container and turn them over until they are completely coated. The liquid should coat the surface of the pieces without leaving any dry areas.

Cover theeel with the marinade and let it rest for about two hours. During this time, the dressing flavors the meat and helps balance its flavor. When finished, the pieces should be well-saturated and flavored with vinegar and lemon, without falling apart.

Skewer the rocks of eel on the skewer, placing them one after the other and alternating them with bay leavesKeep the pieces close enough together to support each other, but without compressing them too much: the cooking should reach every side and thebay leaf it will have to uniformly perfume the preparation.

Roast theeel over a flame, rotating the skewer regularly to cook the surface evenly. During cooking, baste the meat several times with the reserved marinade liquid. Continue until the flesh appears cooked and the surface begins to brown, leaving no raw or burnt areas.

Just before removing theeel from the fire, anoint it with oil, season with salt to taste and sprinkle with breadcrumbs. Continue rotating the skewer until the breadcrumbs form a dry, golden coating. The surface should be crispy and evenly colored, while the inside should remain soft.

When theeel ha raggiunto una bella tinta dorata, sfilala dallo spiedo o servila direttamente in tavola. Accompagnala con lemon wedges, da spremere a piacere sulla polpa appena cotta. Porta il piatto in tavola caldo, quando la superficie è ancora fragrante e il profumo dell'bay leaf è evidente.