Marinated Eels (Anguilla alla Scapece)

Traditional Italian Christmas Eve antipasto featuring fried eel marinated in a garlic, white wine vinegar, and fresh mint dressing.

Dairy-Free Italian Seafood Christmas Antipasto

Estimated Nutrition

Calories

1695.1

kcal / serving

6780.4 kcal total

Carbs

22.1g

per serving

88.4 g total

Fat

133.1g

per serving

532.5 g total

Protein

94.6g

per serving

378.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

White Wine Vinegar

GrainsCereals

100

Plain Flour

Seasoned with salt and freshly ground black pepper

NutsSeeds

piece

Garlic

Cloves, sliced

handful

Mint

Fresh leaves

OilsFats

150

Olive Oil

Seafood

Eels

Heads removed, skinned and gutted, cut into 10cm lengths

Method

Shake the eel pieces in a bag with seasoned flour to coat then remove excess.

Fry the eel in half the oil for 1 to 2 minutes per side until browned.

Drain the fried eel on kitchen paper and wipe the pan clean.

Sauté the sliced garlic in the remaining oil until softened but not colored.

Add the vinegar to the pan, season with salt and pepper, and allow to cool.

Stir the mint leaves into the cooled garlic and vinegar mixture.

Place the eel in a glass dish, pour over the marinade, and chill overnight.

Serve the dish cold with bread and salad.