Rub the eel's skin with ash or, if not available, with a pumice stone or stiff cloth. Wash, gut, remove the head; split open and remove the bone. Marinate for one hour with olive oil and rosemary. Cut the eel across about 3-in. long and place on the grill with the skin down. No other condiment is necessary, as the fat of the fish will give in its taste. Cook until done, remove from rack and brush with Balsamic Vinegar. Serve immediately.
Note:
Use Traditional Balsamic Vinegar from Modena or Reggio Emilia, the only one produced according to the original method, since Aceto Balsamico di Modena is also the name of a low-quality industrial product. |
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