Recipe Capponmagro

Recipe Capponmagro


5 carrots
½ kg of green beans
1 beetroot
2 eggs
5/6 shrimps
500 gr. Sea chicken fillets
500 gr. Mussels
1 lobster
4 “gallette del marinaio” (typical Ligurian biscuit)
green sauce (based on parsley)
extra virgin olive oil Frantoio Portofino

For the green sauce: 1 bunch of parsley, 1 handful of basil leaves, crumb of a sandwich, 2 or 3 cloves of garlic, preferably from Vessalico, 2 spoons filled with pine nuts, 2 spoons of salted capers, 4 salted anchovies, 1 egg, 10 pitted green olives, white wine vinegar, or apples vinegar for a more delicate flavor, q.b. , extra virgin olive oil q.b. , salt q.b.


Fix the egg, and soak the sandwich crumb with vinegar. Wash the capers under running water, to remove the salt. Spread and then skim the anchovies. Clean parsley and basil, wash them and dry them. If the parsley is not very tender, we recommend boiling it in boiling water. Peel the garlic. Put in the pot of a kitchen robot, parsley, basil, sliced garlic, pine nuts, squeezed crumb, Sliced hard-boiled eggs, olives, capers and anchovies. On an egg there are two schools of thought: only the yolk or even the white; The second choice leads to a more creamy and tied sauce, but also brighter as a color. You can add some oil to help the robot work. Put the chopped in a bowl and start to dilute with the oil mixing until you get a dense but sliding sauce. adjust with salt and vinegar.

Boil all the ingredients, let them cool down then wipe the “gallette” with vinegar and compose the plate alternating the ingredients with the green sauce. Finish with the beetroot cut into strips. After the dish is finished, season with FRANTOIO PORTOFINO RESERVE.

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