*  Exported from  MasterCook II  *
 
                               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
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving