Smoked eel 'carbonara' recipe, Buzo, Sydney
Australian Gourmet Traveller recipe for smoked eel 'carbonara' from Buzo restaurant in Sydney.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gourmettraveller.com.au.
Cooking tools:
- Food processor
- Stand mixer
- Pasta machine
- Rolling pin
- Grill
- Cooking rack
- Chef's knife
- Cutting board
- Refrigerator
- Airtight container
- Plastic wrap
- Mixing bowl
- Skillet
- Saucepan
- Colander
- Measuring cup
- Stove
Ingredients
- 1 live eel (1.3kg; see note)
- 100 gm woodchips (such as hickory)
- 9 egg yolks
- 120 gm Parmigiano-Reggiano, finely grated, plus extra to serve
- 3 bunches chives, finely chopped
- 60 gm butter
- Egg pasta dough
- 500 gm "00" flour
- 250 gm egg (2 whole eggs and 9 yolks)
- 1 tbsp extra-virgin olive oil
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