During the Christmas holidays, the typical dish of southern Italy is the "eel".
Capito (Latin caput, head) is the name that in some regions of Italy, especially in Naples, is given to the female 's Anguilla anguilla .
While males reach sizes of 40-60 cm, females usually arrive even one meter.
larger specimens, up to one meter long and a half, are highly prized in the kitchen, and are usually offered for sale live, in tanks filled with freshwater. The eel is typically
for Christmas consumption.
is prepared stewed, or fried.
Leftovers are usually recycled the next day, after being marinated in vinegar flavored with oregano, bay leaf, garlic and pepper.
This is a very fat food (about 24 grams of fat per 100 g of fresh product).
Outside of the Christmas tradition, it is preferred that the preparation to the fire, allowing the drippings of excess fat, provides a higher digestibility.
In my house, because of it, you eat only grilled!
CAPITONE GRILLED
Serves 4 1 kg of eel
bay leaves salt
lemon
Clean up the eel
removing the entrails, and cutting his head.
Wash, dry and cut into pieces of about 6 / 7 cm.
The animal's skin clammy, and to hold it during the operation of the cut, it will be well wrapped in a sheet of paper towel.
My grandmother, I remember holding him in place with a sheet of paper, but I think that this is not very hygienic! ha ha!
Among other things, I still recall when, but cut into pieces, the eel kept moving!
It is impressive to everything, so for the faint of heart, I highly recommend to cut the fish from your trusted seller!
To cook the roast eel, just put the pieces hot on the grill, making sure to cover each piece with a bay leaf, on either side.
This will enrich the taste of fish, and avoid that the skin burns on contact heat.
The best way to cook eel is on the hot embers.
But even cooked on the gas, with a good grill, placed over a cast iron pot, you can get quite good results.
The eel is well cooked when the skin comes off easily from the body, and the bone can be removed gently.
Place the pieces in a serving dish, and seasoned simply with salt and lemon. There
those who prefer to season the roast eel before. In this case goes
previously marinated :
CAPITONE ROAST
for 4
about 1 kg of eel
100 ml of vinegar
10 bay leaves 1 / 2 cup extra virgin olive oil '
oil juice of 1 lemon salt and pepper to taste
1 to 2 lemons for garnish
Place the eel in a bowl and seasoned with olive oil, vinegar, lemon juice, salt and pepper and let marinate for at least two hours and turning occasional pieces in the sauce. Drain the pieces of eel and put it on a skewer, alternating with bay leaves.
Let them roast over coals, brushing occasionally with the marinade.
Serve the skewers of eel, and accompany with lemon wedges.
But the eel can be served among the starters!
In this case, you cook roast and then proceed to the marinade :
CAPITONE MARINATED
for 4
1 kg eel
2 glasses of white wine vinegar 2 cups of bay leaves
oregano salt, p epe
Wash the eels, remove the innards, then cut into pieces.
Season with salt, match each piece with the bay leaf, and cook on the grill.
soon be scalded, remove from heat.
Pour into a pan of vinegar, white wine, oregano, pepper, and place the pan on the fire.
When the marinade bubbles, add the eel pieces and cook for 10 minutes , turning the pieces occasionally.
Then remove the fish from the heat and allow to Cool in a serving dish.
Finally, my mother, "recycle" the remains of eel (cooked simply grilled), and store in glass jars, and cover well with the pieces bay leaves, black peppercorns and vinegar, to fill the vessel.
It keeps well for a couple of weeks, and is an excellent appetizer.
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