Moleche – Veneto’s softshell crabs

moleche

A specialty of venetian cuisine, moleche (singular moleca) or mo’eca in veneto dialect are the most delicious things I’ve tasted since…temaki with softshell crab at a japanese restaurant. The live crabs are left to soak in beaten eggs for a couple of hours, then afterwards they get a light coating of flour before meeting their end in sizzling oil. The tricky part about making these is that they must be cooked alive – freezing them is not advised (their natural liquids will run out when they defrost).

frying_moeca2 frying_moeca1

Made plump and rich from sitting in an egg bath, these fried crabs have a taste of the sea that is to cry for. My one word of gastronomic advice if dining in Venice during spring or fall when they’re in season? Mangia le moleche.

moleca_fritta

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