Dish

Cappon magro

Ligurian Salad

Cappon magro is a layered salad that is made with a variety of seafood, including lobster, shrimp, and crab. The seafood is mixed with vegetables such as tomatoes, cucumbers, and green beans, and then layered with hardtack biscuits. The salad is dressed with a sauce made from olive oil, lemon juice, and anchovies. Cappon magro is a complex dish that requires a lot of preparation, but the end result is a beautiful and delicious salad that is perfect for a special occasion.

European cuisine› Mediterranean cuisine› Italian cuisine

Salad

Origins and history

Cappon magro originated in Liguria, Italy, and is believed to have been created in the 17th century. The dish was traditionally served on Christmas Eve and was a way for families to use up their leftover seafood before the start of the Lenten season. Today, Cappon magro is still a popular dish in Liguria and is often served at weddings and other special occasions.

Dietary considerations

Cappon magro is a seafood dish and is not suitable for those with shellfish allergies. The hardtack biscuits used in the dish are made with wheat flour and are not gluten-free.

Variations

There are many variations of Cappon magro, with some recipes calling for different types of seafood or vegetables. Some versions of the dish also include boiled eggs or artichokes.

Presentation and garnishing

Cappon magro is a beautiful dish that is often garnished with fresh herbs and edible flowers. The salad is typically served on a large platter and is arranged in a decorative pattern.

Tips & Tricks

To save time, you can prepare some of the ingredients for Cappon magro in advance. For example, you can cook the seafood and blanch the vegetables a day ahead of time. This will make assembling the salad much easier on the day of the event.