Italian Recipes
ANGUILLA ALLA BRACE CON ACETO BALSAMICO

ANGUILLA ALLA BRACE CON ACETO BALSAMICO

Broiled Eel with Balsamic Vinegar

How to make the Broiled Eel with Balsamic Vinegar:

Rub the eel's skin with ash or, if not available, with a pumice stone or stiff cloth. Wash, gut, remove the head; split open and remove the bone. Marinate for one hour with olive oil and rosemary. Cut the eel across about 3-in. long and place on the grill with the skin down. No other condiment is necessary, as the fat of the fish will give in its taste. Cook until done, remove from rack and brush with Balsamic Vinegar. Serve immediately.

Note:
Use Traditional Balsamic Vinegar from Modena or Reggio Emilia, the only one produced according to the original method, since Aceto Balsamico di Modena is also the name of a low-quality industrial product.

Serves 4

Italian recipes summary

BREAD, PIZZA and FOCACCIA
SAUCES and DRESSINGS
Appetizers: VEGETABLES
Appetizers: UOVA and FRITTATA
Appetizers: MEAT and CHEESE
Appetizers: FISH
First Courses: SOUPS
First Courses: DRIED PASTA
First Courses: FRESH PASTA
First Courses: STUFFED FRESH PASTA
First Courses: RICE, POLENTA and GNOCCHI
Main Courses: BEEF and VEAL
Main Courses: PORK, LAMB and GOAT
Main Courses: POULTRY and GAME
Main Courses: FISH
Main Courses: SNAILS, FROGS, INNARDS and more
SALADS and SIDE ORDERS
DESSERTS
ICE CREAM