The ideal would be to prepare a fair fire of olive wood and let the embers go down or alternatively fair embers of charcoal. When the embers are ready, place the eel on the grill or on the spit, after having removed the guts. Turn the eel on the embers possibly just once, being careful that they are well cooked inside and at the same time not burnt. Before serving them, plunge them into a warm pickle made of: Water, salt, garlic and chilli pepper.
Ingredients (4 portions):