The portal of the Rome Chamber of Commerce for agritourism and the local area

Roman recipes

Eel skewers


1 eel
extra virgin olive oil
laurel leaves
salt and pepper

Clean the eel by cutting off head and tail. Cut it into pieces 6-7 cm long and let it marinate for a couple of hours in extra virgin olive oil, salt, pepper, laurel leaves and lemon juice.
Put a piece of bread on the spit, then the fish and at the other end another piece of bread. Cook over a wood or coal fire and turn the spit often.
When the eel starts to drip, cover the spit with breadcrumbs, then place on the fire again; repeat this 2-3 times. When cooked, the eel should have a golden colour; serve it with slices of lemon.

Related to: Secound courses