Eel with Macaroni

Ingredients

• i (2 pound) eel
• 1 garlic clove, chopped
• 1 1/2 tablespoons vinegar
• 1 cup Marsala
• % pound macaroni
• 1 small onion, chopped
• 1 small carrot, chopped
• 1 sprig parsley
• 1 sprig celery
• 2 cloves
• 1/2 cup olive oil
• Salt
• Pepper

Method

1. 1

   Have eel killed, skinned and cleaned by fish dealer, and cut into 3-inch lengths.

2. 2

   Rub with salt, cover with water and stand 1/2 hour.

3. 3

   Wash and dry.

4. 4

   Lay in deep bowl.

5. 5

   Mix oil, vinegar, vegetables, herbs and spices and pour over eel.

6. 6

   Marinate 1 hour.

7. 7

   Transfer eel and marinade to saucepan, add Marsala and sufficient boiling water to cover, and cook gently until tender.

8. 8

   Meanwhile cook macaroni in boiling salted water, drain well and lay on hot platter.

9. 9

   Drain eel, split pieces and remove bones; lay on top of macaroni.

10. 10

    Strain and press liquid through coarse sieve and pour over.

Nutrition per serving

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 17. The excerpt below is the record exactly as published.

EEL WITH MACARONI i (2 pound) eel 1 garlic clove, chopped Salt 1 sprig parsley lA cup olive oil 1 sprig celery 1 1/2 tablespoons vinegar 2 cloves 1 small onion, chopped 1 blade mace 1 small carrot, chopped 1 cup Marsala % pound macaroni Have eel killed, skinned and cleaned by fish dealer, and cut into 3-inch lengths. Rub with salt, cover with water and stand x/2 hour. Wash and dry. Lay in deep bowl. Mix oil, vinegar, vegetables, herbs and spices and pour over eel. Marinate 1 hour. Transfer eel and marinade to saucepan, add Marsala and sufficient boiling water to cover, and cook gently until tender. Meanwhile cook macaroni in boiling salted water, drain well and lay on hot platter. Drain eel, split pieces and remove bones; lay on top of macaroni. Strain and press liquid through coarse sieve and pour over. WHITEBAIT OMELET ALLA NAPOLI Y2 pound whitebait 1 teaspoon minced parsley Salt and pepper

Cook this with the app: pantry check, scaling, and the assistant.