Ingredients
2 pounds eel
1/4 cup olive oil
1 clove garlic, chopped
1 spring parsley
1 1/2 teaspoon wine vinegar
1 small onion, chopped
1 small carrot, chopped
1 cup Marsala wine
salt
1 stalk celery, chopped
2 cloves
1 blade mace
3/4 pound macaroni
Directions
Cut cleaned eel into 3-inch lengths, rub with salt, cover with water and let stand for 30 minutes, then dry.
Mix olive oil, vinegar, vegetables, herbs and spices, and pour over eel in a deep saucepan to marinate for 1 hour.
Add marsala wine and sufficient boiling water to cover and cook gently until eel is tender.
Cook macaroni in salted, boiling water; drain and pile on a hot platter.
Drain eel, split and remove bones, then arrange on top of macaroni.
Strain and press the liquid in which the eel was cooked through a coarse sieve, and pour sauce over eel and macaroni.
Serves 6.
Notes
This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image: courtesy of New York Public Library. |
