Ingredients with Measurements:
- 1 loaf of crusty bread, sliced
- 2 cups vegetable broth
- 1/2 cup white wine
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1/2 cup fresh parsley, chopped
- 1/2 cup fresh basil, chopped
- 1/2 cup fresh mint, chopped
- 1/2 cup cherry tomatoes, halved
- 1/2 cup artichoke hearts, quartered
- 1/2 cup frozen peas, thawed
- 1/4 cup pine nuts
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- Large mixing bowl
- Whisk
- Large pot
- Colander
- Serving platter
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Arrange the sliced bread on a baking sheet and bake for 10-12 minutes until crispy.
3. In a large mixing bowl, whisk together the vegetable broth, white wine, lemon juice, olive oil, red wine vinegar, garlic, salt, black pepper, and red pepper flakes.
4. Add the chopped parsley, basil, and mint to the bowl and stir to combine.
5. Add the cherry tomatoes, artichoke hearts, and peas to the bowl and toss to coat in the dressing.
6. In a large pot, bring salted water to a boil.
7. Add the pine nuts to the pot and cook for 1-2 minutes until lightly toasted.
8. Remove the pine nuts from the pot with a slotted spoon and set aside.
9. Add the sliced bread to the pot and cook for 1-2 minutes until slightly softened.
10. Remove the bread from the pot with a slotted spoon and place it in a colander to drain.
11. Add the bread to the mixing bowl with the vegetables and toss to combine.
12. Transfer the Cappon Magro to a serving platter.
13. Sprinkle the toasted pine nuts and grated Parmesan cheese over the top of the dish.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Oven: 350°F
Serving size:
4-6 servings
Nutritional information:
Calories: 320
Fat: 18g
Carbohydrates: 30g
Protein: 8g
Sodium: 540mg
Sugar: 5g
Fiber: 5g
Substitutions for ingredients:
- Vegetable broth can be substituted with chicken broth or water.
- White wine can be substituted with chicken broth or apple cider vinegar.
- Red wine vinegar can be substituted with white wine vinegar or apple cider vinegar.
- Cherry tomatoes can be substituted with grape tomatoes or diced Roma tomatoes.
- Artichoke hearts can be substituted with canned or frozen artichoke hearts.
- Pine nuts can be substituted with slivered almonds or chopped walnuts.
- Parmesan cheese can be substituted with Pecorino Romano or Asiago cheese.
Variations:
- Add cooked shrimp or crab meat to the Cappon Magro for a seafood twist.
- Substitute the peas with edamame or lima beans.
- Add roasted red peppers or sun-dried tomatoes for extra flavor.
- Use different herbs such as oregano or thyme for a different flavor profile.
Tips and tricks:
- Make sure to toast the pine nuts and bread to add extra texture to the dish.
- Use a mix of fresh herbs for the best flavor.
- Serve the Cappon Magro chilled for a refreshing summer meal.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the Cappon Magro in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the Cappon Magro on a large platter with a garnish of fresh herbs and lemon wedges.
Garnishes:
- Fresh herbs such as parsley, basil, or mint.
- Lemon wedges.
Pairings:
- Serve the Cappon Magro with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Grilled vegetables such as zucchini or eggplant.
- A simple green salad with a lemon vinaigrette.
Troubleshooting advice:
- If the Cappon Magro is too dry, add more dressing or a drizzle of olive oil.
Food safety advice:
- Make sure to cook the pine nuts and bread thoroughly to prevent any foodborne illnesses.
Food history:
- Cappon Magro is a traditional Ligurian dish that dates back to the 17th century.
Flavor profiles:
- The Cappon Magro has a bright and fresh flavor from the lemon and herbs, with a slight nuttiness from the pine nuts and Parmesan cheese.
Serving suggestions:
- Serve the Cappon Magro as a main dish for a light summer meal or as a side dish for a larger spread.
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Region: Italian