Yield: 4 servings
|1 pounds||Baby eels; (angulas)|
|1 cup||Extra-virgin olive oil|
|6||Garlic cloves; finely chopped|
|½||Ancho chile; cut fine julienne|
|Salt; to taste|
|Freshly-ground black pepper; to taste|
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 -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Mario Batali
Converted by MM_Buster v2.0l.