If you’re looking to indulge in a taste of Italy, one dish you must try is Capitone. This traditional Italian delicacy features eel, famously enjoyed during the Christmas season. If you’re feeling adventurous in the kitchen, follow this step-by-step guide to prepare your own mouthwatering Capitone.

What You’ll Need

  • 2 fresh eels, cleaned and filleted
  • 1/2 cup flour
  • 4 tablespoons extra-virgin olive oil
  • 2 garlic cloves, minced
  • 1/2 cup white wine
  • 2 tablespoons lemon juice
  • Salt and pepper to taste
  • Chopped parsley for garnish

Step 1: Preparing the Eel

Ensure your eels are thoroughly cleaned and filleted, removing any scales or bones. Rinse them under cold water and pat dry using kitchen towels.

Step 2: Dredging the Eel

In a shallow dish, place the flour and season it with salt and pepper. Dredge each eel fillet in the seasoned flour, shaking off any excess.

Step 3: Sautéing the Eel

In a large skillet, heat the olive oil over medium-high heat. Add the minced garlic and sauté until fragrant. Carefully add the eel fillets to the skillet and cook for approximately 3 minutes on each side or until golden brown.

Step 4: Adding Flavor

Pour the white wine and lemon juice into the skillet, gently swirling it around the eel. Allow it to simmer for a minute or two, then reduce the heat to low and cover the skillet. Let it cook for another 5 minutes or until the eel is tender and cooked through.

Step 5: Serving Capitone

Transfer the cooked Capitone to a serving plate and garnish with freshly chopped parsley. It pairs perfectly with a side of crusty Italian bread and a refreshing glass of white wine.

That’s it! Now you have a tantalizing plate of Capitone to enjoy. Whether you’re celebrating the holiday season or simply want to experience the flavors of Italy, this traditional dish is sure to impress. Buon appetito!

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