2 pounds fresh eels |
4 tablespoons flour |
6 tablespoons extra-virgin olive oil |
4 medium chilis choriceros or ancho chilis -- stemmed, seeded, and cut into 1/4 inch rounds |
3 tablespoons toasted pine nuts |
3 cloves garlic -- thinly sliced |
2 medium red bell peppers -- roasted, peeled, and cut into julienne |
8 ounces chacoli -- or other dry white wine |
1/2 cup fresh bread crumbs |
1/2 cup finely-chopped parsley |
1 teaspoon salt -- to taste |
1 teaspoon freshly-ground black pepper -- to taste |
2 pounds fresh eels |
4 tablespoons flour |
6 tablespoons extra-virgin olive oil |
4 medium chilis choriceros or ancho chilis -- stemmed, seeded, and cut into 1/4 inch rounds |
3 tablespoons toasted pine nuts |
3 cloves garlic -- thinly sliced |
2 medium red bell peppers -- roasted, peeled, and cut into julienne |
8 ounces chacoli -- or other dry white wine |
1/2 cup fresh bread crumbs |
1/2 cup finely-chopped parsley |
1 teaspoon salt -- to taste |
1 teaspoon freshly-ground black pepper -- to taste |
