Moray eel in scapece with pink onions from Ventotene

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Moray eel in scapece with pink onions from Ventotene

Like every seaside resort, Ventotene has its own fish dish that tantalises the taste buds: moray eel in scapece accompanied by the tasty pink onions of Ventotene. Every mouthful is an explosion of flavours.

Ingredients

Moray eel, 00-type wheat flour, pink onions from Ventotene, sunflower oil, white vinegar, bay leaves and pine nuts

Preparations

Gut and skin the moray eel. Cut into chunks, flour and fry in sunflower oil.

Prepare a base of oil with the sliced pink onions from Ventotene and a few bay leaves.

Allow them to soften gently.

Halfway through cooking, add the white vinegar until it evaporates.

When the onions are well stewed, add a handful of pine nuts.

Place the moray eel in a deep dish and cover with the onions.

Allow to stand for at least 4 hours before serving.

A dish that with all its simplicity is of unlimited goodness.

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