From the olive groves of the west to the fishing harbors of the Levante, passing through the good tables of Genoa. All the seduction of Ligurian cuisine, which triumphs in Cappon Magro. A historical dish, the mastery of the encounter between land and sea
 
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Recipe: the Cappon Magro, aromas and flavors of Liguria

Recipe: the Cappon Magro, aromas and flavors of Liguria

Secluded villages with works of rare beauty and, in the caruggi, the aromas and flavors of the genuine, simple and imaginative gastronomy of the region. Ancient recipes linked to the secrets of the sea and to the generous gifts of the earth, which today culminate with skilful reinterpretations of tradition, even by starred chefs. The Cappon Magro is an icon among the Ligurian recipes and represents the union between the sea - fish and shellfish - with the land, the fresh and tasty vegetables. A dish that has become one of the symbols of this region - with the mountain that surrounds it and overlooks the waves -, originally born to reuse the fish not consumed on ships or in the kitchens of the nobles. It is also said that this dish replaced the capon, originally more expensive dish and, perhaps, its name derives precisely from this arcane. Another thesis credited, moreover, is that of the Italianization of the French "chapon", a slice of toasted bread rubbed with garlic and used for soups. In the past an unmissable protagonist on Christmas and Easter desks, today Cappon Magro triumphs daily in Ligurian proposals and, often, wearing his best clothes. His presentation, in fact, can reach spectacular choreography and in this case also lobsters and oysters are "recruited".

Ingredients

  • 800 grams of fish (hake, umbel, sea bass)
  • 1 lobster
  • 12 prawns
  • 6 oysters,
  • 50 grams of "mosciamme" of tuna (dried tuna)
  • 200 grams of seafood of your choice
  • 1 lemon
  • vinegar
  • extra virgin olive oil
  • salt
  • 1 small cauliflower
  • 1 beet
  • 4 artichokes
  • 3 scorzonera roots
  • 1 white celery
  • 2 carrots
  • 300 grams of green beans
  • 2 potatoes
  • 1 tablespoon of mushrooms in oil
  • 2 eggs
  • 4 sailor's cakes (they are like dried scones)

 

For the sauce:

  • a handful of capers
  • 20 grams of pine nuts
  • 2 salted anchovies
  • 2 cloves of garlic
  • 2 firm egg yolks
  • 1 bunch of parsley
  • 1 sandwich (only the breadcrumbs)
  • 1 tablespoon of green olives
  • 1 glass of extra virgin olive oil salt as required)

Method

Lets start by cleaning and boiling the potatoes and vegetables separately. Once cooked, peel and cut into thin slices the potatoes, beets, carrots and artichoke bottoms while the remaining vegetables will be cut into pieces. We season everything with oil, vinegar and salt and put the mixture in a container.

Clean and cook the fish in water and herbs, then remove skin and bones, then cut into small pieces and season with oil, lemon and a pinch of salt. We do the same with the lobster, trying to keep its original shape as much as possible, then we boil the prawns and leave them whole and so we do with the oysters and the other seafood. Cook the eggs until they are firm.

We therefore have in different dishes - to facilitate the work - the cut into thin slices, the anchovies deprived of salt and bones, olives, capers and mushrooms.

In a mortar - nowadays the blender is fine, even if the "purists" curl their nose - let's say parsley, garlic, pine nuts, capers, anchovies, 2 egg yolks, breadcrumbs of wet bread of vinegar, the pulp of the olives and a pinch of salt. Let's crush - or frull - until you get a creamy sauce, sieve and dilute with a glass of oil and a half of vinegar.

Put the marinette biscuits in a serving dish rubbed with garlic, sprinkle with a little water and vinegar and a pinch of salt, add a little oil.

We begin to place the vegetables and fish on the biscuits and alternate layers, alternating with the sauce. There is no precise order in which to arrange the ingredients but only the ability to overlap them, creating a polychromy of tastes and colors that will form a tower with a wider base and on top of which will be placed the lobster surrounded by shrimp.

For greater choreography, the sliced ​​eggs, the seafood and the olives and the remaining mushrooms can be placed around the Cappon Magro.

COMMENTS :

Events in Camogli

  • Patron Saint Feast of St. Giovanni
    From 25-08-2019 To 26-08-2019 | Camogli (GE)
    Patronal parties

    Add to calendar 2019-08-25 2019-08-26 Europe/Rome Patron Saint Feast of St. Giovanni Camogli

    Village of Camogli

  • Festival of San Fortunato
    09-05-2020 | Camogli (GE)
    Religious occurrences

    Add to calendar 2020-05-09 2020-05-09 Europe/Rome Festival of San Fortunato The previous day at the Fish Festival, during the evening, a procession carrying the country an effigy of the Holy followed by the band and by the faithful. Toward midnight are fired a series of fireworks for several minutes and when they terminate fire is given to two enormous bonfires built one on the beach in front of the basilica of Santa Maria Assunta and one in front of the round. The bonfires are prepared from the districts of the port and the pine wood, who compete to anyone who produces the mostù spectacular and lasting. Camogli

    The previous day at the Fish Festival, during the evening, a procession carrying the country an effigy of the Holy followed by the band and by the faithful. Toward midnight are fired a series of fireworks...

    Village of Camogli

  • Fish Festival
    10-05-2020 | Camogli (GE)
    Feasts

    Add to calendar 2020-05-10 2020-05-10 Europe/Rome Fish Festival Day dedicated to frying of fish in a gigantic frying pan stainless steel (diameter of 3.8 meters, a handle of 6 meters, 2.8 ton of weight and a capacity of 2000 liters). The frying pan egrave &; in use by the edition of 1954. In the past they have also been used is larger than the current one (in 1960 it was introduced one of 5 meters in diameter), placed on scaffolding which arise on the seabed of the porticciolo. Camogli

    Day dedicated to frying of fish in a gigantic frying pan stainless steel (diameter of 3.8 meters, a handle of 6 meters, 2.8 ton of weight and a capacity of 2000 liters). The frying pan egrave &; in use...

    Village of Camogli


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