Italian recipes

Eels, Bilbao Style

Course : Italian
Source: Mario Batali
Serves: 4 appetizer

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Ingredients:

1 pound baby eels -- (angulas)

1 cup extra-virgin olive oil

6 cloves garlic -- finely chopped

1/2 medium ancho chile -- cut fine julienne

1 teaspoon salt -- to taste

1 teaspoon freshly-ground black pepper -- to taste

1 pound baby eels -- (angulas)

1 cup extra-virgin olive oil

6 cloves garlic -- finely chopped

1/2 medium ancho chile -- cut fine julienne

1 teaspoon salt -- to taste

1 teaspoon freshly-ground black pepper -- to taste

Preparation / 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. Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1A30)

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