Capitone in Salsa di Pomodoro
1 1/2 lb. capitone (eel)
3 garlic cloves
1 peperoncino or hot pepper
1 cup of tomato salsa
1 teaspoon of paprika
1/4 cup extra virgin olive oil
Salt and pepper to taste
On December 23, I go to my Italian fish monger and, as tradition wants, I bring the eel home alive. I place it in a large plastic container where it awaits its fatal hour. In my basement kitchen, I grasp the eel by placing one hand on its neck and the other on the tail as my husband performs the decapitation by one blow on the neck with a cleaver. I immediately throw away the head and proceed gutting and quickly scrubbing it. At this point, one may choose to remove the skin. I leave the skin on and cut it into pieces.
|Capitone in Salsa di Pomodoro|
All photos - Copyright - ©2011 - La Casa e Il Giardino – picasaweb
As described above, clean, dry and cut the eel into pieces . In a casserole, add oil, tomato salsa, minced garlic and paprika. Bring to a boil and then add the eel and 1 cup of water. Let it evaporate and add the peperoncino, salt and pepper. Simmer over medium heat for 30 minutes. Let it rest before serving.
1 1/2 lb. eel
1 tablespoon of olive oil
2 cloves minced garlic
4 or 5 bay leaves
Salt and freshly ground black pepper to taste
2 lemons, zest only
- Pre-heat oven to 350 degrees
- Rub the capitone pieces with the olive oil and minced garlic and place in a baking dish. Sprinkle with the lemon zest, salt and freshly ground pepper.
- Add the bay leaves and roast in the oven for about 40 minutes until done, turning once during the cooking process.
- It is very fat and will roast in its own fat
I just love the smell of dry peperoncini burning over the flame of a burner.