| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Basque |
Med01 |
4 |
servings |
INGREDIENTS
| 2 |
lb |
Fresh eels |
| 4 |
tb |
Flour |
| 6 |
tb |
Extra-virgin olive oil |
| 4 |
|
Chilis choriceros or ancho chilis; stemmed, seeded, |
|
|
And cut into 1/4" rounds |
| 3 |
tb |
Toasted pine nuts |
| 3 |
|
Garlic cloves; thinly sliced |
| 2 |
|
Red bell peppers; roasted, peeled, |
|
|
And cut into julienne |
| 8 |
oz |
Chacoli; or other dry white wine |
|
|
From Basque country |
| 1/2 |
c |
Fresh bread crumbs |
| 1/2 |
c |
Finely-chopped parsley |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
INSTRUCTIONS
Cut eels into 2-inch pieces and roll in flour. Heat oil in an earthenware
cazuela (or casserole) until smoking and brown eel pieces. Remove eels and
add chilis, pine nuts and garlic and cook until garlic turns light golden
brown. Add red bell peppers, eel pieces and wine and bring to boil. Lower
heat and simmer for 20 minutes. Add bread crumbs and parsley and season
with salt and pepper. Serve in cooking vessel. 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
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