| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Med01 | 4 | servings | ||
INGREDIENTS
| 1 | lb | Baby eels; (angulas) |
| 1 | c | Extra-virgin olive oil |
| 6 | Garlic cloves; finely chopped | |
| 1/2 | Ancho chile; cut fine julienne | |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste |
INSTRUCTIONS
Rinse eels in cold water and drain. In a 12-inch cazuela, (or casserole), heat olive oil until smoking. Add garlic and cook until toasted light-brown. Add julienned chili and eels all at once. Stir once with a wooden spoon. Remove immediately from heat and serve. Season with salt and pepper. This recipe yields 4 servings as an appetizer. 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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