Stewed large female eel called capitone served with thick tomato sauce from San Marzano tomatoes and spice. Two pieces of crispy polenta are accompanied as the garnish. Eating this dish induces the sensation of being pinned and squeezed by a incredibly voluptuous bust.
- Capitone Eel
- Olive Oil
- White Wine
- Tomato Sauce
- San Marzano Tomatoes
- Grilled Polenta
- Basil Leaves
Polenta (Italian pronunciation: [poˈlɛnta]) is a dish of boiled cornmeal that was historically made from other grains. It may be served as a hot porridge, or it may be allowed to cool and solidify into a loaf that can be baked, fried, or grilled. The dish is associated with Northern and Central Italy, Savoy in France, Switzerland, and Romania. It is also common in Brazilian regions that received Italian immigrants.
- Capitone is an Italian name for the females of the larger eel species served around Christmas time in Italy.
- In Umido is Italian for stewing.