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                              EEL LIVORNESE

Recipe By     : COOKING LIVE SHOW #CL8780
Serving Size  : 0    Preparation Time :0:00
Categories    : New Text Import                  Cooking Live

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        eel, from sea or river, peeled and gutted
   2      cups          basic tomato sauce
   1      cup           dry red wine
  12                    caper berries
  12                    Gaeta olives
   1      tablespoon    hot chili flakes
     1/8  cup           chopped fennel fronds


Rinse eel and cut into 4-inch long pieces, pat dry.

Preheat oven to 450 F.

In an oven and stove-proof earthenware pot, place tomato sauce, red 
wine,
caper berries, olives and chilies 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.

Yield: 4 serving

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