Dish

Capelonghe veneziane

Venetian Fried Eel

Capelonghe veneziane is a dish that is made with small fish, onion, garlic, tomato, and white wine. The fish are cooked in a pan with the other ingredients until they are tender and flavorful. The dish is typically served with bread or polenta and is a great option for a unique and delicious meal. Capelonghe veneziane is a popular dish in Venice and is enjoyed by seafood lovers everywhere.

European cuisine› Mediterranean cuisine› Italian cuisine

Seafood› Mollusk Dish› Clam Dish

Origins and history

Capelonghe veneziane is a traditional Venetian dish that has been enjoyed for centuries. It is believed to have originated in the fishing villages around Venice and has since become a popular dish in many other parts of Italy.

Dietary considerations

Gluten-free, Dairy-free

Variations

There are many variations of capelonghe veneziane, with some recipes calling for the addition of other seafood or vegetables. Some recipes also call for the use of different types of wine or broth to give the dish a unique flavor.

Presentation and garnishing

Capelonghe veneziane is typically served in a bowl with bread or polenta. The dish can be garnished with fresh herbs or lemon wedges to give it a fresh and flavorful taste.

Tips & Tricks

To ensure that the fish are fresh, make sure to buy them from a reputable seafood market. It is important to cook the fish until they are fully cooked to avoid any risk of foodborne illness.

Side-dishes

Bread, Polenta

Drink pairings

White wine, Prosecco

Delicious Capelonghe veneziane recipes

Capelonghe Lyonnaise

Savory Stuffed Fish Rolls with Lyonnaise Flair