Italian recipes

Eel Livornese

Course : Italian
Source: Mario Batali
Serves: 4

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Ingredients:

2 pounds eel -- from river or sea, -- skinned, gutted

2 cups basic tomato sauce see note

1 cup dry red wine

12 pieces caper berries

12 large gaeta olives

1 tablespoon hot chili flakes

1 teaspoon salt -- to taste

1 teaspoon freshly-ground black pepper -- to taste

1/8 cup chopped fennel fronds

2 pounds eel -- from river or sea, -- skinned, gutted

2 cups basic tomato sauce see note

1 cup dry red wine

12 pieces caper berries

12 large gaeta olives

1 tablespoon hot chili flakes

1 teaspoon salt -- to taste

1 teaspoon freshly-ground black pepper -- to taste

1/8 cup chopped fennel fronds

Preparation / Directions:

* Note: See the "Basic Tomato Sauce" recipe which is included in this collection. Rinse eel and cut into 4-inch long pieces, pat dry. Preheat oven to 450 degrees. In an oven and stove-proof earthenware pot, place tomato sauce, red wine, caper berries, olives and chili flakes over medium heat and bring to a boil. Season eel pieces with salt and pepper and place into boiling sauce. Put eel into oven and bake until cooked through, about 20 minutes. Remove from oven, sprinkle with chopped fennel and serve immediately. Source: COOKING LIVE with Sara Moulton -- Guest Chef Mario Batali From the TV FOOD NETWORK - (Show # CL-8780)

Eel Livornese

Ingredients:

Preparation / Directions:

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