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One of the world's most elaborate dishes is often awarded the title "queen of salads" by the Genoese. 'Cappon magro', a large seafood-fish-vegetable combination, is eaten by Catholics on fast days. It is a work of architecture that is very difficult to make in the home and is therefore most often served in restaurants.
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What You Need:
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SEAFOOD
Lobster, shrimp or prawns, scallops, white fish and sea bass
VEGETABLES
Potatoes, green beans, beets, cauliflower, artichokes, chopped celery, mushrooms, and green and black olives
CONDIMENTS
Olive oil and wine vinegar
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Translate this recipe:
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| How To Cook: |
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1. The salad is constructed in the shape of a pyramid in a number of differently colored layers over a base of ship's biscuits or stale bread that has first been soaked in olive oil and wine vinegar.
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2. Seafood's such as lobster, shrimp or prawns, scallops, white fish, and sea bass are combined with individually cooked and cut-up potatoes, green beans, beets, cauliflower, and artichokes, as well as chopped celery, mushrooms, and green and black olives.
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3. The salad is coated with a thick sauce made from pounded capers, anchovies, parsley, garlic, fennel, and breadcrumbs mixed with olive oil and with vinegar or lemon juice.
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4. Finally, the pyramid is garnished with crayfish or prawns, olives, hard-cooked egg quarters, and anchovies.
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