Cappon Magro Salad

Salads | Italian cuisine

⏳ Time

1 hour + 1 day

🥕 Ingredients

🍽️ Servings

Description

This recipe was shared with us by a well-known travel and events information portal in Genoa.

Ingredients

Potato - 17.6 oz
Beetroot - 3 pieces
Cauliflower - 21.2 oz
Carrot - 8 pieces
Hake - 2 lbs
Galettes - 5.3 oz
Olive Oil - to taste
Champagne Vinegar - to taste
Lemon - 2 pieces
Parsley - 2.5 oz
Garlic - 1 clove
Capers - 1.1 oz
Pistachios - 1.1 oz
Anchovies - 2 pieces
Coarse Salt - to taste
Ground Black Pepper - to taste
Seafood cocktail - 7.1 oz
Shrimp - 8 pieces
Chicken Egg - 3 pieces
Pitted olives - 5 pieces

Step by Step guide

Step 1

A day before preparing the cappon magro, prepare the green sauce and let it chill in the refrigerator for 24 hours. To do this, chop a clove of garlic and mix it with a pinch of coarse salt, a handful of pine nuts, anchovies, and 5 olives in a mortar and pestle or blender. Then add chopped parsley. Blend all the ingredients together, gradually adding extra virgin olive oil until you achieve a smooth and creamy mixture. Finally, add lemon juice and season with salt and pepper to taste.

Step 2

Boil the fish in salted boiling water, drain the water, and clean the fish. Then dress it with oil, salt, and a small amount of lemon juice, and set aside.

Step 3

Wash and boil the vegetables separately until al dente in boiling salted water. Drain the water, slice or cube the vegetables, and keep them separate, seasoning with oil, salt, and a small amount of vinegar.

Step 4

Soak the plain crackers in water with a teaspoon of white wine vinegar for 10 minutes. After 10 minutes, gently mash them with a fork and drain the liquid.

Step 5

Assemble the layers of the salad. Start with a base of water and vinegar-soaked crackers. Arrange the ingredients in the order of your choice, alternating with the green sauce. Once the layers are complete, top with green sauce and seafood. Then, refrigerate until ready to serve (for at least 12 hours).

Step 6

Before serving, prepare the garnish. Boil 3 eggs hard and cut each into four wedges.

Step 7

Boil the seafood; you can use a frozen mix. Use the largest and most beautiful pieces. Boil 8 shrimp and let them cool. Remove the ring from the salad, decorate it with shellfish, shrimp, and capers (the latter to taste), place wedges of eggs beside it, and serve.