Cappon magro
Instructions
Soak the galletta in water, vinegar and salt once it has been rubbed with garlic.
Boil all the vegetables separately and eggs.
Cut the potatoes and carrots, chop the rest of the vegetables.
Boil the fish, close and season with vegetable.
Boil all crustaceans.
Prepare the sauce.
Put the cracker squeezed on the plate, sprinkle with oil, with slices of mosciame and la salsa.
Put the fish in layers with the vegetables every time interspersing original album cuts with sauce.
Decorate.
Ingredients and dosing for 4 persons
- 1 seabream
- 40 g of tuna mosciame
- 1 cauliflower
- 1 bunch of scorzonera
- 130 g of green beans
- 3 carrots
- 1 beet
- 2 potatoes
- 1 celery
- 1 clove of garlic
- 3 artichokes
- 1 sailor galletta
- 4 eggs
- 1 lobster
- 8 prawns
- 8 mushrooms in olive oil
- 4 anchovies
- Some of oysters
- 8 pitted green olives
- Olive oil extra virgin