Ingredients with Measurements:
- 1 loaf of crusty bread, sliced
- 1/2 cup extra-virgin olive oil
- 1/2 cup red wine vinegar
- 1/2 cup water
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh basil
- 1/2 cup chopped fresh mint
- 1/2 cup chopped celery leaves
- 1/2 cup chopped scallions
- 1/2 cup chopped red onion
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped yellow bell pepper
- 1/2 cup chopped fennel bulb
- 1/2 cup chopped cucumber
- 1/2 cup chopped carrots
- 1/2 cup chopped radishes
- 1/2 cup chopped cherry tomatoes
- 1/2 cup chopped black olives
- 1/2 cup chopped green olives
- 1/2 cup capers
- 1/2 cup chopped anchovies
- Salt and freshly ground black pepper to taste
Special equipment needed:
- Large mixing bowl
- Whisk
- Serving platter
Step-by-step instructions:
1. In a large mixing bowl, whisk together the olive oil, red wine vinegar, and water until well combined.
2. Add in the chopped parsley, basil, mint, celery leaves, scallions, red onion, bell peppers, fennel bulb, cucumber, carrots, radishes, cherry tomatoes, black olives, green olives, capers, and anchovies.
3. Season with salt and freshly ground black pepper to taste.
4. Toss the mixture until well combined.
5. Arrange the sliced bread on a serving platter.
6. Spoon the cappon magro mixture over the bread.
7. Serve immediately.
- Time:
Preparation time: 30 minutes
- Cooking time: N/A
5. Temperature:
- N/A
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 350
- Fat: 25g
- Carbohydrates: 25g
- Protein: 10g
- Fiber: 5g
Substitutions for ingredients:
- If you don't have all the vegetables listed, you can substitute with other vegetables of your choice.
- If you don't like anchovies, you can omit them or substitute with chopped cooked shrimp.
Variations:
- You can add cooked seafood such as shrimp, crab, or lobster to the cappon magro mixture.
- You can also add hard-boiled eggs or canned tuna to the mixture.
Tips and tricks:
- Make sure to chop all the vegetables into small, bite-sized pieces.
- You can make the cappon magro mixture ahead of time and store it in the refrigerator until ready to serve.
- Serve the cappon magro with a chilled glass of white wine.
Storage instructions:
- Store any leftover cappon magro in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- N/A
Presentation ideas:
- Serve the cappon magro on a large platter with the sliced bread arranged around the edges.
Garnishes:
- Garnish with additional chopped fresh herbs such as parsley, basil, or mint.
Pairings:
- Serve with a chilled glass of white wine such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Serve with a side salad or grilled vegetables.
Troubleshooting advice:
- If the cappon magro mixture is too dry, add more olive oil or water to the mixture.
Food safety advice:
- Make sure to wash all the vegetables thoroughly before chopping.
Food history:
- Cappon magro is a traditional Ligurian dish that dates back to the 17th century.
Flavor profiles:
- The cappon magro has a fresh and bright flavor from the combination of herbs and vegetables, with a salty and savory kick from the anchovies and capers.
Serving suggestions:
- Serve the cappon magro as a light lunch or as an appetizer for a dinner party.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
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Region: Italian