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AquaFlite Custom Wetsuits, Dive Skins, and Dive Parkas

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Posted by chef on April 16, 2003 at 01:53:36:

In Reply to: Re: I'm not sure what your point is? posted by chef on April 15, 2003 at 20:31:23:

CAPITONE FRITTO

2 lbs. of eel-skinned, and cleaned
1/2 cup of olive oil
flour
1 tsp. of rosemary
salt, and pepper

cut eel lengthwise into 4 inch pieces/sprinkle with salt,pepper, and rosemary/dredge in flour/fry until golden brown on all sides


ANGUILLA ALLA MATALOTTA

2 lbs. of eel-cleaned,and cut into pieces
2 cups of fresh tomatoes-skinned,seeded and chopped
1 bunch of fresh parsley-chopped
1 onion-chopped fine
olive oil
salt,and pepper

heat oil in deep skillet/add onion and cook til transluscent/add tomatoes,parsley,salt and pepper,and cook for a few minuted9until tomatoes soften and begin to break up)/add about a half a cup of water to skillet,the eel,and cook on moderate flame until eel is cooked.

EEL LIVORNESE

2 lbs.eel-cleaned, and skinned
2 cups basic tomato sauce
1 cup dry red wine
12 capers
12 large green olives
1 tbl.dried red pepper
1/8 cup chopped fennel

Rinse eel and cut into 4-inch long pieces, pat dry. Preheat oven to 450 F/ In an oven proof pot, place tomato sauce, red wine, caper berries, olives and red pepper over medium heat and bring to a boil/ Season eel pieces with salt and pepper and place into boiling sauce/ Put in oven and bake about 20 minutes/ Remove from oven, sprinkle with chopped fennel and serve immediately.


GRILLED EEL

2 lbs. of eel-cleaned,skinned, and cut into 2 inch pieces
bay leaves
salt, and pepper
lemon wedges

thread eel onto skewers with a bay leaf in the middle of each skewer/place skewers on rack on a hot grill/cook until browned on all sides/serve with lemon wedges


EEL FLORENTINE

2 lbs. of eel-cleaned,skinned, and cut into 2 inch pieces
2/3 cup of olive oil
2 garlic cloves-crushed
1 tsp. of sage
bread crumbs
salt, and pepper

place eel in a bowl, and sprinkle with salt,pepper, and a drizzle of olive oil/refrigerate for 2 hours/coat eel with bread crumbs/heat oil in a casserole/saute garlic, and sage/add eel in a single layer, and bake at 350 for 40 minutes


ANGUILLA ALLA BRACE
2-1 lb.eels-cleaned,and gutted
1 tsp. balsamic vinegar
1/4 cup olive oil
salt
2 sprigs rosemary

Marinate eel 1 hour in olive oil and rosemary/ Cut the eel across about 3" long and place on the grill with the skin down/remove from grill and brush with balsamic vinegar.



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