Cappon magro - Secondi Piatti

Cappon magro

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Preparation Type:
Secondi Piatti
Effort:
Medium
Preparation Time:
Medium
Description:
Although the name indicated otherwise (“Cappon” = “capon”), this Ligurian dish is not a meat dish, but is prepared with vegetables and fish. “Magro” means “lean, meatless”. Depending on the season, the used vegetables may vary and you can adjust the type of fish to taste.
Main ingredients:
Ingredients for 6 people:
 
300g ship's biscuit (“Gallette”) or dried white bread.
 
2 cloves of garlic
 
1 cauliflower
 
1 ribbed celery
 
300g green beans
 
2 – 3 carrots
 
200g potatoes
 
1 beetroot
 
black salsifies
 
6 artichokes
 
1 lobster
 
1 hake
 
6 eggs
 
2 dozen shrimps
 
50g “Mosciame” (dried tuna filets)
 
6 anchovies
 
50g pine nuts
 
20 olives
 
25g capers
 
20g mushrooms preserved in oil
 
lemon juice
 
parsley
 
olive oil
 
vinegar
 
salt
Preparation:
Rub the Gallette or white bread with garlic, drip on oil and salt. Scrub the cauliflower, beans and carrots and boil until soft. Wash and boil the potatoes, beetroot and black salsifies separately. Quarter the anchovies and boil separately again. Slice the beetroot and dice the other vegetables. Serve in a bowl with salt, vinegar and oil. Cook the lobster and remove from its shell. Leave to cool and slice. Season with oil, lemon juice and salt. Equally cook the hake, slice and season. Boil the four eggs and quarter. Fry the shrimps in oil. Slice the dried tuna filets and finely chop the anchovies. For the sauce: Place the anchovies, a clove of garlic, the pine nuts, capers, two yolks from hard boiled eggs, finely chopped olives, parsley, some soaked bread and salt into a mortar and crush finely. Add half a glass of vinegar. Now layer the ingredients in a deep bowl. The bottom layer is the “Gallette”, then the “Mosciame”, followed by some sauce. Continue like this layer by layer. The top layer is created with the fish and lobster. Finally, garnish with some olives, the shrimps, mushrooms and the remaining sauce.

Recipes Liguria


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Last Update: 24.10.2018 08:10:09