AAAS
Grilled Eels on a Skewer (a Sardinian recipe that couldn’t be more Sardinian, or could it?):
Gut the eels, rub them with a cloth to remove that slimy film.
Skewer them in an "S" shape and place a bay leaf between each one.
Generously salt them and place them over a wood or charcoal grill.
Cook for 15 - 20 minutes, turning occasionally during cooking.
When cooked on the skewer, the eel provides (against its will) a strong flavor and a crunchy skin that encases a creamy and delicate flesh.
For the wine to accompany this dish, the choice is overwhelming. Which one would you choose?
Grilled Eels on a Skewer (a Sardinian recipe that couldn’t be more Sardinian, or could it?):
Gut the eels, rub them with a cloth to remove that slimy film.
Skewer them in an "S" shape and place a bay leaf between each one.
Generously salt them and place them over a wood or charcoal grill.
Cook for 15 - 20 minutes, turning occasionally during cooking.
When cooked on the skewer, the eel provides (against its will) a strong flavor and a crunchy skin that encases a creamy and delicate flesh.
For the wine to accompany this dish, the choice is overwhelming. Which one would you choose?
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