Scaveccio of Eels

Dilute the wine vinegar with water or dry white wine and pour it into a saucepan. Add the chili pepper, The cloves of garlic crushed, some peppercorns and sprigs of rosemary. Bring to a boil and let it simmer for about ten minutes: the liquid should be fragrant and aromatic.

Wash them eels in the prepared vinegar, to clean and flavor the surface, then dry them thoroughly. Only proceed once the surface is completely dry: residual moisture will make frying less uniform and could cause spattering when in contact with the hot oil.

Cut the eels Cut the fish into evenly sized pieces, about ten centimeters each. Keep the pieces similar in size so that they cook evenly in the oil and each portion can be easily placed in the marinating container.

Heat the extra virgin olive oil and fry the rocchi di eel until the surface is well cooked and golden. Turn them if necessary to even out the color, then remove them without overlapping and place them on paper towels, which retains excess oil.

Transfer the fried rocchi to a glass jar or earthenware container. Arrange them loosely, leaving enough space for the aromatic liquid to reach all parts of the container.eel and complete the preservation evenly.

Pour the still boiling hot axe on the eels fried until they are covered. The liquid must be distributed among all the pieces and retain the aroma of garlic, rosemary, pepper and chili pepper. Cover the container immediately, so as to retain the heat and aromas.

Let the scaveccio rest for three or four days, keeping the container covered. Once the aging process is complete, the rocchi will have absorbed the aromatic vinegar and will have a more balanced flavor: at this point, the preparation is ready to be served.