Eel Livornese
Grrrrrgh!
Course : Italian
From: HungryMonster.com
Serves: 4
 

Ingredients:

2 pounds eel -- from river or sea,
2 cups basic tomato sauce
1 cup dry red wine
12 pieces caper berries
12 large gaeta olives
1 tablespoon hot chili flakes
1 teaspoon salt -- to taste
1 teaspoon freshly-ground black pepper -- to taste
1/8 cup chopped fennel fronds
2 pounds eel -- from river or sea,
2 cups basic tomato sauce
1 cup dry red wine
12 pieces caper berries
12 large gaeta olives
1 tablespoon hot chili flakes
1 teaspoon salt -- to taste
1 teaspoon freshly-ground black pepper -- to taste
1/8 cup chopped fennel fronds
 

Preparation:

* Note: See the "Basic Tomato Sauce" recipe which is included in this collection. Rinse eel and cut into 4-inch long pieces, pat dry. Preheat oven to 450 degrees. In an oven and stove-proof earthenware pot, place tomato sauce, red wine, caper berries, olives and chili flakes 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. Source: COOKING LIVE with Sara Moulton -- Guest Chef Mario Batali From the TV FOOD NETWORK - (Show # CL-8780)