Cappon magro
| White fish (tub gurnard, capone, John Dory, etc.) 1 kg. | |
| dried tuna musciame 10/15 slices | |
| 1 cauliflower (small) | |
| trombette courgettes | |
| beetroots | |
| potatoes | |
| carrots | |
| green beans | |
| white roots | |
| all according to common sense and season | |
| For the sauce: | |
| 1 clove of garlic | |
| a bunch of parsley | |
| 25 g of pine nuts | |
| 25 g of capers | |
| 4 gherkins in vinegar | |
| mushrooms in oil | |
| pitted Taggiasca olives | |
| bread crumb (a handful) | |
| 5/6 tablespoons of white wine vinegar | |
| 2 hard-boiled egg yolks and 2 raw egg yolks | |
| 3/4 tablespoons of extra virgin olive oil | |
| sailor's hardtack (Apulian friselle) |
Cappon magro
| 1. | Boil the fish, clean them and keep the fillets gently broken apart. Season them with oil, salt and lemon (a little). Boil the vegetables and cut them into pieces, season them with oil, salt and vinegar, keeping them separate. |
| 2. | Blend all the sauce ingredients, adding oil and vinegar towards the end. |
| 3. | Lightly rub the sailor's hardtack with garlic and soak them with water and vinegar until they are soft, but not soggy. |
| 4. | Get a large, deep serving dish and make a first layer of hardtack which will be the base. Place the beetroot slices on top, which will leave their red colour and thus only stain the hardtack, then sauce as needed, then the musciame (dried tuna), then a layer of vegetables, sauce, a layer of fish, more vegetables and sauce to finish. |
| 5. | If desired, various shellfish can be added to enrich the whole, placing them in a climbing position on the side of the dish. |
| 6. | For important occasions, make a small Italian flag with a little paper, glue it to a spaghetti strand and festively plant it on top of the preparation. |
| 7. | FROM: LE RICETTE RITROVATE by BALDUZZI, CAMPANELLA and DE MARCHI, Amazon books |
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