Vinegar-marinated eel (Anguilla in carpione) from The Food of North Italy (Foods of the World Cookbooks Series): Authentic Recipes from Piedmont, Lombardy, and Valle d'Aosta (page 74) by Luigi Veronelli

  • sage
  • white wine vinegar
  • Show all ingredients...

  • EYB Comments

    After the eel is cooked, it is marinated for two days before serving.

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Notes about this recipe

  • Eat Your Books

    After the eel is cooked, it is marinated for two days before serving.

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