Roasted Capitone

Recipe second for 8 people based on Eel - cooking method pan.

Preparation:

Preparation: Ask the fishmonger to peel and clean the eels, then cut them into 8-10 cm pieces, wash and dry them. Mix together fine salt and pepper and rub the eel with this mixture. Then string the pieces of fish on skewers alternating them with bay leaves. Line up the skewers in a large, deep dish and drizzle them with oil and vinegar. Leave to marinate for a couple of hours then transfer the skewers to a non-stick pan and cook them over a moderate heat for about 40 minutes, basting them occasionally with the marinade.