Cappon Magro: original recipe
Cappon Magro is a traditional Ligurian dish that is usually made at Christmas. There are different versions, both as regards the types of fish used and the form: in fact, some versions of Ligurian Cappon Magro include salsa verde as an external decoration that covers the entire surface, while others only include it inside. In this case, we propose a single-portion version of Cappon Magro which only contains our Salsa Verde in Olive Oil inside.
Making Cappon Magro
One particular feature of Genoese Cappon Magro is that all of the vegetables and fish are cooked separately and then subsequently combined together in layers.
To prepare Cappon Magro, begin by boiling the octopus in cold water together with the bay leaves and the juniper berries. This will take about 45-50 minutes. When the octopus has softened, turn off the heat and leave it to cool directly in its cooking water. When it is ready, clean it, cut into slices and season with a pinch of salt and a drizzle of Carli Extra Virgin Olive Oil Delicato and put to one side.
Boil the whole potatoes. When they are soft, peel them, cut into slices and season with a pinch of salt and a drizzle of oil and put to one side.
Next, peel the carrots, slice in half and cook in lightly salted boiling water for about 10 minutes. They should be soft but still crunchy. Drain, cut into slices, season with a pinch of salt and some oil, and put to one side.
Clean the artichokes, cut into quarters and boil in lightly salted water for about 5 minutes. Drain, cut into slices and season with salt, oil and a drop of Carli Chianti Wine Vinegar. Put aside.
Clean the cauliflowers removing the florets and boil in plenty of lightly salted water for 10 minutes. Drain, season with salt and oil, and put aside.
Clean the green beans removing the ends, boil in lightly salted water for 7 minutes, drain, cut into pieces and season with a pinch of salt and a drizzle of oil. Put aside.
Thinly slice the beetroot and season with salt and oil. Put aside.
Boil the fish in plenty of water. If you are using fillets, 8-10 minutes will be enough. If you are using a whole fish, the cooking time may vary depending on how big it is. Make sure you do not overcook it or it may become a little rubbery. When the white fish is cooked, clean it, break into pieces with your hands and season with a pinch of salt and a drizzle of oil.
Boil the prawns for 3 minutes, drain and put 8 aside for decoration. Clean all the others, cut into pieces and season with a pinch of salt and a drizzle of oil.
Steep the Gallette del Marinaio crackers in water with a drop of vinegar. They should be soft.
Now all the ingredients of the Ligurian Cappon Magro are ready, it is time to put them together. If you want to create one large portion, line an 8-inch bowl with baking paper and create the various layers inside. If you prefer to make the Cappon Magro in single portions, line 4 large glasses (e.g. tumblers) with baking paper and start adding all of the ingredients, one layer at a time, alternating vegetables with fish and lightly pressing down to make everything compact. There is no specific order to follow, the important thing is that the vegetables and fish are always separated by a thin layer of Carli Salsa Verde in Olive Oil and that the final layer is made up of the softened crackers.
Leave the olives, a few pieces of carrot and the prawns previously set aside for the final decoration.
Leave the Cappon Magro to rest in the fridge for at least 4 hours. At this point, turn the Ligurian Cappon Magro onto a serving plate, decorate with the remaining carrots, prawns and olives, and serve.
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