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Marinated Capitone

17/11/2023

Marinated Capitone is a traditional dish often prepared during the holiday season, particularly during Christmas time in certain Italian regions such as Campania. Capitone is simply a large female eel, highly valued for its tasty flesh.

Ingredients

  • 1 Capitone (eel)
  • Flour, as needed for dusting
  • 1 clove of garlic
  • Extra virgin olive oil
  • White vinegar
  • Salt, to taste
  • Black pepper, to taste
  • Red chili pepper, to preference
  • Chopped fresh parsley, to preference
  • Olives, capers, and salted anchovies (optional for garnish)

Preparation

  1. Begin by cleaning the capitone, removing the innards and skin. After cleaning, cut it into pieces approximately 5-6 cm in length.
  2. Lightly flour the pieces of capitone.
  3. In a pan, heat a drizzle of olive oil and add the garlic clove. When the garlic begins to sizzle, add the pieces of capitone.
  4. Brown the capitone on all sides until golden. Season with salt and pepper to taste.
  5. Deglaze with a generous dash of white vinegar and allow the alcohol to evaporate.
  6. Lower the heat and cook for about 15 minutes, until the capitone is well cooked and the vinegar has partially reduced.
  7. Turn off the heat and let cool in the pan.
  8. Prepare a mix of chopped parsley and, if you like, a mixture of well-rinsed and chopped olives, capers, and salted anchovies.
  9. Place the capitone in a glass container with a lid, alternating layers of fish with the parsley mix and, if you decided to use them, the mix of garnishes.
  10. Cover everything with extra virgin olive oil and, if you like, some chili pepper.
  11. Let marinate in the refrigerator for at least 12 hours before serving.

It’s important to remember that capitone should be cooked as little as possible since it already has a very strong flavor. Marinating the fish will help to soften the taste and make it more delicate. It can be served either as a cold appetizer or as a main course.

Curiosity

Marinated capitone is a dish that has deep roots in the culinary traditions of certain Italian regions, particularly served during Christmas Eve as part of the lean dishes’ dinner. Marinading is a technique used to preserve and flavor food, which was essential in past times when modern methods of preservation did not yet exist.

Marinated Capitone