Eel Livornese Recipe courtesy Rao’s Restaurant 2 pounds eel, filleted and skinned, cut into 4-inch pieces 2 (28-ounce) cans San Marzano tomatoes 1 cup red wine 2 tablespoons capers 12 Gaeta olives 1 teaspoon red pepper 1 teaspoon oregano 1/2 teaspoon salt 4 basil leaves In sauce pot bring to a boil tomatoes, red wine, capers, olives, red pepper, oregano, and salt. Cook for 15 to 20 minutes. In casserole, place eel with skin side down and pour tomatoes over it. Cover with foil and bake in a preheated 350 degree oven for 30 minutes. Garnish with basil leaves.		Recipe Summary Prep Time: 10 minutes Cook Time: 1 hour Yield: 4 servings User Rating: No Rating

Episode#: MPSP01
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