| 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
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