One of the greatest Venetian dishes is boiled freshly caught spider crab, locally known as granceola or grancevola, served in its shell and simply, but effectively, dressed with olive oil, lemon juice, seasoning and parsley. In Trieste, the capital of neighbouring Friuli-Venezia Giulia, the recipe given here is also traditionally served in the half-crab shell to give the impression that you are eating that Venetian dish made with the rare spider crab. It can be served in shells, ramekins or other ovenproof dishes, depending upon what you have to hand.
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