Yield: 4 servings
|2 pounds||Fresh eels|
|Salt; to taste|
|Freshly-ground black pepper; to taste|
|4 tablespoons||Extra-virgin olive oil|
|1 large||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 ounces||Jambon de Bayonne; thinly sliced,|
|And cut into julienne|
|1 cup||White Bordeaux|
|½ cup||Chopped fresh tomatoes|
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@...
Recipe by: Mario Batali
Converted by MM_Buster v2.0l.