Ingredients
Units
Scale
Ingredients (Serves 6)
For the Salad:
- 1 pound mixed seafood (shrimp, scallops, mussels, squid)
- 1 pound firm white fish (such as cod or sea bass)
- 2 medium potatoes, peeled and sliced
- 2 carrots, sliced
- 1/2 cup green beans, trimmed
- 1/2 cup cauliflower florets
- 1 small zucchini, sliced
- 2 hard-boiled eggs, sliced
- 1/2 cup pickled vegetables (such as giardiniera)
- 1/4 cup black or green olives
- 4–6 slices of stale bread or crostini
- Salt and freshly ground black pepper, to taste
For the Green Sauce:
- 1 cup fresh parsley leaves
- 2 garlic cloves
- 1/4 cup capers
- 4 anchovy fillets
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar or lemon juice
- 1 tablespoon pine nuts
- Salt and freshly ground black pepper, to taste
Instructions
Instructions
1. Prepare the Seafood
- Bring a large pot of salted water to a gentle boil. Poach the seafood and fish separately until just cooked (shrimp, scallops, and squid take about 2-3 minutes; mussels should open; fish may take 8-10 minutes). Drain and set aside.
2. Cook the Vegetables
- Boil the potatoes, carrots, green beans, cauliflower, and zucchini in salted water until tender but not mushy. Drain and let cool.
3. Make the Green Sauce
- In a food processor, combine parsley, garlic, capers, anchovy fillets, pine nuts, olive oil, and red wine vinegar. Blend until smooth. Season with salt and pepper to taste. Adjust consistency with more olive oil if needed.
4. Assemble the Cappon Magro
- Layer the ingredients on a large serving platter or individual plates:
- Start with the bread or crostini as the base, moistened lightly with olive oil or some green sauce.
- Add layers of vegetables (potatoes, carrots, green beans, cauliflower, zucchini) and seafood, drizzling a little green sauce between layers.
- Top with slices of hard-boiled egg, pickled vegetables, and olives.
5. Garnish and Serve
- Drizzle the entire dish with the remaining green sauce. Garnish with parsley and additional anchovies or capers if desired.
- Serve chilled or at room temperature.
