Roasted Capitone with bay leaves recipe, ingredients, steps and advice
The inevitable capitone of the Christmas period is the protagonist of this recipe: here is the roasted capitone with laurel!
The elusive eel it is the main ingredient of this recipe that we usually prepare during the period of ChristmasBut not only.
Easy to prepare, le Recipe of the roasted capitone with laurel It is a favorite of the elderly Neapolitan gourmets.
"To Furtuna is like the eel: cchiù penziamo ra 'putè agguantà cchiù' nce sciulìa", so says an ancient Neapolitan saying that refers to the ability of luck to escape from the hands just when you think you have grasped, referring to the strength of the captain or eel to escape from the hands.
And it is a recipe that sees the elusive capitone protagonist of one of the best prepared dishes during the holidays.
We are talking about the roasted and scented capitone all'alloro, a odor very aromatic also called lauro.
Ingredients
2 fresh capitoni (about 600-700 gr)
1 clove of garlic
6 bay leaves
30-40 ml extra virgin olive oil
salt and pepper to taste
1 / 2 lemon
Start preparing a tasty marinade
Select the capitone in slices of about 4 cm, eliminating the head, the tail and the central part of the innards. Wash the fish under running water to eliminate all the residual blood that may have remained on the meat and which would make it bitter during cooking. Dab the slices with absorbent paper and marinate them for 30 minutes in a large pan, season with oil, salt, pepper, garlic in pieces and chopped bay leaves.
Tiled the capitone
Heat a plate on a high heat and cook the capitone slices on all sides taking care not to burn them, but to plate well. As soon as they are ready, place them back in the pan you will place in oven at 180 ° for about 6-7 minutes. Serve the capitone slices roasted with laurel still warm and wet with fresh lemon juice 1 / 2.
