IL CAPPON MAGRO

Cappon Magro:
a Masterpiece of Ligurian Cuisine

Cappon magro is one of the most scenic and refined dishes in Ligurian culinary tradition.
Originally a humble recipe made from leftovers of aristocratic banquets, today it is a sumptuous composition of fish, vegetables, and Mediterranean aromas.
Perfect for special occasions, it is a triumph of flavor and color.

Main Ingredients:

• Vegetables: green beans, red beetroot, cauliflower, broccoli
• Fish and shellfish: octopus, musky octopus, mussels
• Other elements: hard-boiled eggs, sailor’s biscuits
• Green sauce: parsley, garlic, white wine vinegar, bread, anchovy fillets in oil, extra virgin olive oil

Step-by-Step Preparation

Green sauce Soak the bread in vinegar, then blend it with parsley, garlic, anchovies, and olive oil. The result is a rich, aromatic cream that binds the layers together.

Vegetables and fish Boil the vegetables separately to preserve texture and color. Cook the octopus and musky octopus, open the mussels (keeping some in their shells for decoration), and hard-boil the eggs.

Composition Start with a layer of moistened sailor’s biscuits, then alternate layers of vegetables and fish: beetroot, green beans, octopus, mussels. Finish with the green sauce and garnish with hard-boiled eggs and a few mussels in shell.

Styling Tips

• Customize with ingredients like artichokes, prawns, or scorpionfish
• Cook each component separately to enhance its flavor
• If sailor’s biscuits are unavailable, substitute with unsalted crackers or matzo

A Dish for Ceremonies

Cappon magro is more than a recipe, it is a ritual. It requires time, care, and respect for tradition. Served as a starter or main course, it captivates with its elegance and balance. A true gem of Ligurian cuisine.