Cappon Magro - A Seafood Delight

Ingredients

• 500g (1.1 lb) mixed seafood (prawns, mussels, clams, squid) 500g (1.1 lb) mixed seafood (prawns, mussels, clams, squid)
• 200g (7 oz) green beans, trimmed 200g (7 oz) green beans, trimmed
• 200g (7 oz) cherry tomatoes, halved 200g (7 oz) cherry tomatoes, halved
• 200g (7 oz) artichoke hearts, quartered 200g (7 oz) artichoke hearts, quartered
• 1 small red onion, thinly sliced 1 small red onion, thinly sliced
• 1 bunch fresh basil leaves 1 bunch fresh basil leaves
• 1 bunch fresh parsley leaves 1 bunch fresh parsley leaves
• 1 lemon, juiced 1 lemon, juiced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 4 anchovy fillets, finely chopped 4 anchovy fillets, finely chopped
• 150ml (2/3 cup) extra virgin olive oil 150ml (2/3 cup) extra virgin olive oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 25g (Saturated Fat: 3g)
• Carbohydrates: 10g (Sugars: 3g)
• Protein: 25g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot of salted boiling water, cook the green beans until tender-crisp. Drain and set aside.
2. 2.
   In a separate pot, steam the seafood until cooked through. Remove from heat and let it cool.
3. 3.
   In a small bowl, whisk together the lemon juice, minced garlic, chopped anchovies, and olive oil to make the dressing. Season with salt and pepper to taste.
4. 4.
   In a large serving dish, arrange the cooked seafood, green beans, cherry tomatoes, artichoke hearts, and red onion.
5. 5.
   Drizzle the dressing over the ingredients and gently toss to coat.
6. 6.
   Garnish with fresh basil and parsley leaves.
7. 7.
   Allow the flavors to meld together for at least 30 minutes before serving.

Treat your ingredients with care...

• Seafood — Ensure that the seafood is fresh and properly cleaned before cooking to enhance its flavor. Avoid overcooking to maintain its tenderness.
• Green beans — Blanch the green beans in boiling water for a few minutes and then immediately transfer them to an ice bath to preserve their vibrant color and crisp texture.
• Anchovies — If you prefer a milder flavor, you can reduce the amount of anchovies or substitute them with anchovy paste.

Tips & Tricks

• To enhance the flavors, allow the dish to marinate in the dressing for a few hours or overnight in the refrigerator before serving.
• Serve Cappon Magro chilled to fully enjoy its refreshing taste.
• Feel free to customize the dish by adding other seafood such as scallops or lobster, depending on your preference and availability.
• For a vegetarian version, you can replace the seafood with grilled tofu or tempeh.
• Serve with crusty bread to soak up the delicious dressing.

Serving advice

Cappon Magro is best served as a main course for a light lunch or dinner. Present it on a large platter to showcase its vibrant colors and beautiful arrangement. Accompany it with a side of crusty bread to complete the meal.

Presentation advice

To create an appealing presentation, arrange the seafood and vegetables in a circular pattern, starting from the center of the serving dish and working your way outwards. Garnish with fresh basil and parsley leaves for a pop of color.