Genoese Capponadda: a version never seen before

Capponadda is a traditional Ligurian dish that brings with it the flavors of the sea and the land. Originally from Camogli, this poor recipe was the salad of local fishermen, thanks to its simplicity and its easily available ingredients.

Capponadda combines preserved fish, dry bread, fresh vegetables and a tasty dressing based on olive oil, creating a perfect summer salad. Its preparation requires few steps, but the result is an explosion of flavor that will make you return to Liguria for a moment.

Today we propose it in a new version.

RECIPE

Ingredients for 4 people

Sailor's biscuits

Wine vinegar

Ripe tomatoes or Pursemin tomatoes

Salted anchovies

Tuna in EVO oil

Tuna mosciamme cut into thin slices

Tuna bottarga

Salted capers from Pantelleria

Pitched Taggiasca olives

Taggiasco extra virgin olive oil

Salt from the Trapani salt pans

Genoese basil DOP

 

Method

Using your hands, break the sailor's biscuits into pieces and place them in a nice ceramic bowl. Add a little water, wine vinegar and a pinch of salt. Leave to soak for a few minutes.

Cut the tomatoes into thin slices. If it's the season, use Purseminna tomatoes which are very sweet!

Now place the tomato slices on the biscuits. Continue with the tuna mosciamme cut into thin slices, the pieces of tuna in oil, the chopped salted anchovies, the pitted Taggiasca olives and the salted capers.

Season everything with a generous drizzle of Taggiasco extra virgin olive oil. Decorate with a few leaves of fresh Genoese basil, which will give it a wonderful aroma.

Finish with a nice grated tuna bottarga, which will give a truly special touch of flavor.

Now, the secret to a perfect Capponadda is patience. Let the salad rest at room temperature for at least an hour. This way, the flavors will blend well and the biscuits will soften to perfection.

Mix before serving: before bringing to the table, give it a good stir to distribute all the ingredients evenly.

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