Try our recipe! fresh mozzarella, extra virgin olive oil, balsamic vinegar, fresh basil leaves and 9 more. Make sure that both sides are golden brown. Fry the pieces for approximately 10 minutes, flipping the pieces after a few minutes, or when one side turns golden. Frying Eel Filets Cut the filets into 6 cm (2.4 in) chunks. Considered a staple for the Feast of the Seven Fishes, especially for Napoletanos, Capitone Fritto is not just any fried fish. Carefully peel away the skeleton and rinse each chunk thoroughly under running water to remove any residual innards, Pat the eel chunks dry and place a clove of garlic and a few rosemary sprigs in the middle of each one. Parmesan Reggiano. 400 grams (.9 lbs) cleaned and skinned eel, cut into 8 cm (3″) pieces (or more if you can afford it) 1 can (400 grams/14 oz) peeled tomatoes, or fresh tomatoes, peeled, when in season. Bring 400ml of water to a simmer and stir in the polenta. After all, it is part of the custom. Once both sides are done, turn off the heat and transfer to a dish covered with tissue paper. In this class Dan Langan will teach … Once both sides are done, turn off … Celebrate Christmas Eve with holiday-worthy Feast of Seven Fishes recipes. Dec 14, 2017 - Explore Joshua Galka's board "Eel Recipes", followed by 304 people on Pinterest. Eel Recipes – Stewed Eels Method: Tip just the jelly from your jellied eels into a pan and add the parsley and season well with lots of ground black pepper and bring to a light simmer. Fry the pieces for approximately 10 minutes, flipping the pieces after a few minutes, or when one side turns golden. Eel recipes. No-bake desserts are a savior when you run out of room in the oven. The capitone fritto is one of the fishes you'll find in the Feast of the Seven Fishes menu. But in other areas, particularly in southern Italy, it’s the cooking and eating of various seafood dishes that is the main theme. Ingredients. This may also be a good option for you if it’s your first time making Capitone Fritto. Among the many traditional foods in Italy during Christmas season are Italian sweets and pastries such as cuccidati and panettone. Cover each piece of cut eel with flour, and fry them. “Because il capitone is tradition.” And in many family tables, one is not allowed to leave the table without eating eel. Eel Recipes. That way you can learn how to properly cut it by observing how the fish vendors do it. Deep or shallow-fry the eel pieces in oil over a moderate heat until they are nice and golden brown on all sides. In a saute pan over medium heat, sear the eel until golden brown, … Return to the oven and cook for a further 10 minutes, Meanwhile, cook the polenta. Stories and urban legends aside though, most Italians do consider eels as a celebratory food and would certainly prepare it for special occasions, particularly during religious holidays such as La Vigilia, or more precisely, Cena della Vigilia di Natale in Naples. These delicious seafood recipes are perfect for your Seven Fishes dinner. 3 lbs. 1 (3 to 4-lb.) Start the evening with these lemony crab toasts—just … Season generously with salt and pepper and cook in the oven for 10 minutes, Remove the baking tray from the oven and pour over the white wine. Cut the eels into pieces about 6 cm long, leaving the skin on and discarding the head and tail. It even has a somewhat shocking story about it. As a matter of fact, if you ask anyone in this corner of the Campania region, many of them will give you the exact same answer. Roll the eels in flour, seasoned with salt and pepper, and shake off any excess. If you’re a bit hesitant about the prepping phase of the recipe, you can ask the fish vendors to clean and cut the eels for you when you buy them. Cover each piece of cut eel with flour, and fry them. Chop the eel and brown it in a pan with a little bit of oil, cooking it skin-side down first. Place the pieces in a colander and rinse them well under cold water until perfectly clean. With minced jalapeño, Sriracha, and ketchup, the sauce for these dumplings packs a pretty decent wallop that marries well with the savory pork filling. Combine all the marinade ingredients in a large bowl. Prepare the eel by cutting the head and tail with a. Cut the smoked eel fillet into small strips. Aside from its consumption, and as mentioned above, part of the tradition is the buying of live eels and its preparation before cooking. It is said that killing and eating eels signifies the killing of the snake in the story of The Original Sin. In one story, it is said that some Italian immigrants in North America would keep the eels in an aquarium, or in the bathtub, after buying live ones in the market. In the city of Naples, the consumption of eels during Christmas Eve is not just a common practice, it’s actually considered an important tradition. Don’t you think? Melted Cheese. See more ideas about Eel recipes, Recipes, Food. Eel tempura with smoked lardo sauce, vinegar jelly and onion ice cream, Crispy smoked eel with beetroot crème fraîche, Smoked eel with leek, potato and watercress velouté, Cut the eel into 10 chunks, taking care not to damage the skin. According to one theory, the eel symbolizes the snake in the Garden of Eden that tempted Adam and Eve. In a large sauce pan, combine the tomato sauce, red wine, caper berries, olives, and red pepper … By taking the very best fish, seafood and game from the surrounding area and cooking it in a traditional manner, Grazia Soncini has managed to hold on to a Michelin star for over fifteen years. Italian Ricotta Cheesecake from Artuso Pastry. Eels marinated in vinegar - Italian recipe on CookItaliano.com Transfer the eel … In one story, a local nonna would personally kill the eels herself… by the bathtub. Assemble the salad: Add the cold pasta and half of the dressing to the bowl with the chopped vegetables. Stir to combine. I added a half cup of each ingredient to a sauce pan, whisked it over medium-high heat, and let it reduce by about a third before removing it from the heat. Kind of graphic, but most probably true. Fold the eel back together and skewer each chunk to form its original shape, Drizzle a baking tray with olive oil and arrange the eel on top. According to historians, this custom of buying, preparing, cooking, and consuming eels during Christmas Eve has been around for hundreds of years. Traditional Italian Christmas recipe: Capitone in Bianco / White Eel Posted on December 22, 2011 by Living Language Capitone in bianco or Anguilla in bianco is a very traditional recipe that is very common in most parts of Italy for the day before Christmas when, in theory, you should not eat meat. Due to this comparison, it is considered good luck to eat kill and eat eels during Christmas Eve because it’s like the victory of Christians over Satan, of Good over Evil. Dinner Menu. So how does eating eels relate to the Christian celebration of having Christmas Eve dinner with family and friends?