Cappon magro - Secondi Piatti
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
Ingredients for 6 people:
300g ship's biscuit (“Gallette”) or dried white bread.
2 cloves of garlic
1 ribbed celery
300g green beans
2 – 3 carrots
2 dozen shrimps
50g “Mosciame” (dried tuna filets)
50g pine nuts
20g mushrooms preserved in oil
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