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.