Rinse eels in cold water and drain. In a 12-inch cazuela, (or casserole), heat olive oil until smoking. Add garlic and cook until toasted light-brown. Add julienned chili and eels all at once. Stir once with a wooden spoon. Remove immediately from heat and serve. Season with salt and pepper. This recipe yields 4 servings as an appetizer. Recipe Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1A30 broadcast 02-05-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - firstname.lastname@example.org ~or- MAD-SQUAD@prodigy.net 02-06-1998 Recipe by: Mario Batali
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|Serving Size: 1 Serving (330g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 1910 (100%)|
|Amt Per Serving||% DV|
|Total Fat 216g||288 %|
|Saturated Fat 31g||155 %|
|Monounsaturated Fat 103.8g|
|Polyunsanturated Fat 71.4g|
|Cholesterol 0mg||0 %|
|Sodium 0.1mg||0 %|
|Potassium 1.6mg||0 %|
|Total Carbohydrate 0.1g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Calories per serving: 1910
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