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Capesante alla veneziana is a traditional dish originating from Venice. The dish is usually made with a combination of scallops, garlic, breadcrumbs, olive oil, lemon juice, parsley, salt, and pepper. The scallops are cleaned and dredged in breadcrumbs.
The garlic and parsley are sautéed in olive oil, and the scallops are then added to the pan and cooked until golden on both sides. The dish is drizzled with lemon juice and seasoned with salt and pepper, then served in half shells.
MAIN INGREDIENTS
This traditional Italian dish of worldwide fame is typically served as an appetizer, and consists of very thin slices of raw fish or meat served on a plate with olive oil, cheese shavings, and lemon. Carpaccio was created in 1950 by a Venetian restaurateur named Giuseppe Cipriani, the owner of Harry’s Bar, who first made the dish for Countess Amalia Nani Mocenigo, whose doctors had recommended she eat raw meat.
Cipriani based the dish on a specialty from Piedmont consisting of slices of raw beef dressed with lemon juice, olive oil, and white truffle shavings. An impassioned art lover, Cipriani named the new dish carpaccio in honor of painter Vittore Carpaccio, whose style and bold colors were reminiscent of the intense red color of raw meat.
VARIATIONS OF Carpaccio
MOST ICONIC Carpaccio
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One of Venice's most traditional dishes, this delicious appetizer of marinated sardines originated among the fishermen and seafarers of La Serenissima as a way to preserve fish during their long voyages. Sarde in saor are made by frying fresh sardines and then marinating them either in white wine or vinegar with softly cooked onions, pine nuts, and raisins.
The dish is preferably prepared the day before serving, and it can keep well over the course of a week. In Venice, this ultimate antipasto agrodolce is found on every corner and is typically served alongside grilled polenta.
VARIATIONS OF Sarde in saor
MOST ICONIC Sarde in saor
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