Yield: 4 servings
Measure | Ingredient |
---|---|
2 pounds | Fresh eels |
\N \N | Salt; to taste |
\N \N | Freshly-ground black pepper; to taste |
4 tablespoons | Extra-virgin olive oil |
1 large | Spanish onion; thinly sliced |
3 \N | Red bell peppers; thinly sliced |
1 \N | Dried red chile d'epalette |
\N \N | (French hot pepper; may substitute anchos) |
4 \N | Garlic cloves; thinly sliced |
2 ounces | Jambon de Bayonne; thinly sliced, |
\N \N | And cut into julienne |
1 cup | White Bordeaux |
½ cup | Chopped fresh tomatoes |
2 tablespoons | Butter |
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 -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
02-06-1998
Recipe by: Mario Batali
Converted by MM_Buster v2.0l.