Teresa's Recipes
Cappon Magro
Cappon Magro, a jewel of Ligurian cuisine, is a gastronomic spectacle to behold and a delight to savor. This traditional Italian dish, hailing from the coastal region of Liguria, is a meticulously layered pyramid of beautifully cooked vegetables and assorted seafood. Each layer is a surprise, revealing the richness of the sea and the earth, all bound together by a vibrant green sauce that enhances every bite with its tangy and savory notes. This dish is not just food; it's a story of Liguria's culinary history and a testament to its love for fresh, local produce.
Ingredients
- to taste Salt and pepper
- 1/4 cup Extra virgin olive oil
- 3 tablespoons White wine vinegar
- 2 cloves Garlic
- 1/4 cup, chopped Parsley
- 2 tablespoons, plus extra for garnish Capers
- For garnish Olives
- 4, sliced Hard-boiled eggs
- 2 cups, blanched Green beans
- 2, boiled and sliced Carrots
- 3, boiled and sliced Potatoes
- 2 pounds (like shrimp, squid, mussels, and white fish) Mixed seafood
Dietary Notes
- Servings: 6
- Dish Type: Main
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Calories: 400
- Fat: 20g
- Carbs: 30g
- Protein: 25g
- Sodium: 900mg
- Sugar: 5g
Instructions
- In a large pot, cook the mixed seafood in boiling, salted water until just done. Drain and set aside.
- In a blender, combine the parsley, garlic, vinegar, extra virgin olive oil, capers, and a pinch of salt and pepper. Blend until smooth to make the green sauce.
- In a large dish, start layering the ingredients. Begin with a layer of sliced boiled potatoes, then add a layer of sliced boiled carrots, followed by blanched green beans.
- Next, add a layer of the cooked mixed seafood. Top this with slices of hard-boiled eggs.
- Repeat the layering process until all the ingredients are used up, finishing with a layer of eggs on top.
- Pour the freshly made green sauce over the top of the pyramid, making sure to cover it completely.
- Decorate the top with olives and a sprinkle of extra capers.
- Let the dish rest in the fridge for a few hours to let the flavors meld together before serving. This dish is traditionally served chilled.