Eels, bilbao style
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 | ||
Directions
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@...
~or- MAD-SQUAD@...
02-06-1998
Recipe by: Mario Batali
Converted by MM_Buster v2.0l.