Cappon magro

A traditional Ligurian seafood salad

Cappon Magro

A traditional Cappon Magro dish

Cappon Magro is a classic Ligurian seafood salad, traditionally served as a layered dish. It is a festive dish often prepared for special occasions and is known for its elaborate presentation and rich combination of ingredients.

Ingredients

The main components of Cappon Magro include a variety of seafood, vegetables, and a special sauce known as "green sauce" or "salsa verde". Common seafood used in the dish includes lobster, shrimp, mussels, and oysters. Vegetables such as carrots, celery, potatoes, and green beans are typically included.

Green Sauce

The green sauce is a crucial element of Cappon Magro, made from parsley, capers, anchovies, garlic, olive oil, and vinegar. This sauce adds a tangy and savory flavor to the dish, complementing the seafood and vegetables.

Preparation

Cappon Magro is prepared by first cooking the seafood and vegetables separately. The ingredients are then layered on a base of hardtack or stale bread, which is softened with vinegar. Each layer is brushed with the green sauce, and the dish is often garnished with hard-boiled eggs, olives, and lemon slices.

Presentation

The dish is traditionally arranged in a decorative manner, often using a mold to create a tower-like structure. The vibrant colors of the vegetables and seafood, along with the green sauce, make Cappon Magro a visually striking dish.

Cultural Significance

Cappon Magro is a dish with deep roots in Italian cuisine, particularly in the Liguria region. It is associated with Christmas and other festive occasions, reflecting the region's maritime heritage and the abundance of fresh seafood.

Related pages

• Ligurian cuisine
• Seafood
• Italian cuisine
• Salsa verde