| 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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