SAVONA
CAPPON MAGRO INGREDIENTS FOR 3/4 600 gr fish (scorpionfish, sea bream, tub gurnard) 300 gr potato 200 gr carrot 200 gr green beans 200 gr beetroot one loaf of home-made bread 4 eggs twenty mussels twenty Sanremo prawns
DOP Riviera Ligure extra virgin olive oil salt pine nuts capers salted anchovies garlic and parsley
Preparation time: over 1 hour Cooking time: over 1 hour
PREPARATION Slice the vegetables and boil them separately; drain and put into bowls, dressing with oil, a pinch of salt and a little white wine vinegar. Fillet the fish, lay in a frying pan with some oil, salt, garlic, parsley and just enough water to boil the fillets, and then dress like the vegetables. As the vegetables cool, boil 4 eggs for around six minutes until they are hard-boiled. In another frying pan with oil, parsley, garlic and a little white wine (a Pigato is recommended) cook around twenty mussels and the Sanremo prawns which, when cooled and peeled, will serve to complete the dish. Finally slice the loaf of homemade bread and put the slices in the oven until golden brown. Take a disposable container large enough to take all the ingredients and place a layer of the toasted bread dipped in white wine vinegar on the dish. Layer up all the ingredients in turn, potatoes, green beans, fish, carrots, potatoes again, beetroot and top everything off with another layer of bread dipped in white wine vinegar. Now seal the Cappon Magro with transparent clingfilm and leave at least 10/12 hours in the fridge. How to serve: Remove the clingfilm and place a dish over the container; turn the whole thing over so the Cappon Magro slides onto the centre of the dish. Take the prawns and peel them, remove the mussels from their shells, slice the eggs and use everything to decorate the dish. The final essential ingredient is the green sauce. Put some salted, boned anchovies in a blender with oil, parsley, garlic, capers and pine nuts and blend everything together without heating it. Using a spoon, now pour the green sauce over the dish to elegantly finish the dish you prepared.
MIRABILIA WINE & FOOD 85