Ingredients with Measurements:
- 1 large loaf of crusty bread
- 1/2 cup olive oil
- 1/2 cup white wine vinegar
- 1/4 cup lemon juice
- 1/4 cup water
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
- 1/2 pound cooked shrimp
- 1/2 pound cooked crab meat
- 1/2 pound cooked lobster meat
- 1/2 pound cooked mussels
- 1/2 pound cooked clams
- 1/2 pound cooked squid
- 1/2 pound cooked octopus
- 1/2 pound cooked scallops
- 1/2 pound cooked white beans
- 1/2 pound cooked green beans
- 1/2 pound cooked asparagus
- 1/2 pound cooked artichoke hearts
- 1/2 pound cooked spinach
- 1/2 pound ricotta cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh chives
- 1/4 cup chopped fresh tarragon
Special equipment needed:
- Large serving platter
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Cut the crusty bread into thin slices and arrange them on a large serving platter.
2. In a mixing bowl, whisk together the olive oil, white wine vinegar, lemon juice, water, minced garlic, salt, black pepper, and red pepper flakes.
3. Pour the dressing over the bread slices and let them soak for 10 minutes.
4. In another mixing bowl, combine the cooked shrimp, crab meat, lobster meat, mussels, clams, squid, octopus, white beans, green beans, asparagus, artichoke hearts, and spinach.
5. Add the ricotta cheese to the bowl and mix everything together.
6. Spoon the seafood and vegetable mixture over the bread slices on the serving platter.
7. Sprinkle the chopped parsley, basil, mint, chives, and tarragon over the top of the seafood mixture.
8. Serve the Cappon Magro with Spinach and Ricotta immediately.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
N/A
Serving size:
8-10 servings
Nutritional information:
Calories: 450
Fat: 20g
Carbohydrates: 30g
Protein: 35g
Substitutions for ingredients:
- Any cooked seafood can be substituted for the listed seafood.
- Any cooked vegetables can be substituted for the listed vegetables.
- Cottage cheese can be substituted for the ricotta cheese.
Variations:
- Add sliced hard-boiled eggs to the seafood and vegetable mixture.
- Use a different type of bread, such as focaccia or ciabatta.
- Add sliced olives to the seafood and vegetable mixture.
Tips and tricks:
- Make sure the bread slices are arranged in a single layer on the serving platter.
- Use a variety of seafood and vegetables for a more colorful and flavorful dish.
- The dish can be made ahead of time and refrigerated until ready to serve.
Storage instructions:
Store any leftover Cappon Magro with Spinach and Ricotta in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
N/A
Presentation ideas:
Arrange the seafood and vegetable mixture in a circular pattern on the serving platter for a more elegant presentation.
Garnishes:
Sprinkle additional chopped herbs over the top of the dish for added color and flavor.
Pairings:
Serve with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
Serve with a side salad or garlic bread.
Troubleshooting advice:
If the bread slices become too soggy, remove them from the platter and replace with fresh slices.
Food safety advice:
Make sure all seafood and vegetables are cooked thoroughly before adding them to the dish.
Food history:
Cappon Magro is a traditional Ligurian dish that dates back to the 17th century.
Flavor profiles:
The dish has a fresh and light flavor, with a combination of seafood, vegetables, and herbs.
Serving suggestions:
Serve as a main course for a light lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Region: Italian