Lungomare Adriatico 101
30015 Chioggia - Venice
Tel. +39 041403652
To prepare this authentic masterpiece of Clodiense cuisine, it is essential to contact a trusted fishmonger: only a few fishermen - called “moecanti” - are in fact able to correctly separate the mud crabs suitable for preparation: it is a manual operation that justifies the cost of this dish.
Beat the eggs without salt or seasoning and put them in a container big enoughto hold the moeche.
Rinse the live moeche and place them in the container and refrigerate for 2 hours, during which time the crabs will eat the eggs.
Prepare the polenta leaving it soft, almost so it makes a wave when stirring.
Bring the oil to temperature in a deep pan, quickly flour the moeche and fry them for 3 or 4 minutes, until they are golden brown. Drain them on a wire rack and serve them on a polenta bed, salting and flavouring with lime shavings.
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OGD CHIOGGIA: Storia Mare e Laguna