| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Spanish | Med01 | 4 | servings | |
INGREDIENTS
| 2 | lb | Fresh eels |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 4 | tb | Extra-virgin olive oil |
| 1 | lg | Spanish onion; thinly sliced |
| 3 | Red bell peppers; thinly sliced | |
| 1 | Dried red chile d'epalette | |
| (French hot pepper; may substitute anchos) | ||
| 4 | Garlic cloves; thinly sliced | |
| 2 | oz | Jambon de Bayonne; thinly sliced, |
| And cut into julienne | ||
| 1 | c | White Bordeaux |
| 1/2 | c | Chopped fresh tomatoes |
| 2 | tb | Butter |
INSTRUCTIONS
Preheat oven to 450 degrees. Cut the eels into 2-inch pieces and season with salt and pepper. In a 12-inch to 14-inch saute pan, heat oil until smoking. Add onion, peppers, chile, garlic and ham and saute until soft, about 8 to 10 minutes. Add wine, tomatoes, butter and eels and place in oven. Cook until eels are cooked through, about 20 to 25 minutes. Remove and serve immediately. This recipe yields 4 servings as a main course. Recipe Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1A30 broadcast 02-05-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 02-06-1998 Recipe by: Mario Batali Converted by MM_Buster v2.0l.
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