Hard4 hours
Where it comes from
Cappon magro is a traditional Genovese dish, reflecting the maritime heritage and wealth of the Ligurian coast, typically served during festive occasions.
Follow the thread
On the Palate
What goes into it
How it's made
- 1
Cook seafood (sea bass, shrimp, lobster) until tender.
- 2
Boil vegetables (carrot, potato, cauliflower) until just cooked.
- 3
Slice bread and drizzle with olive oil, then toast.
- 4
Layer seafood, vegetables, and bread, interspersed with anchovy dressing.
- 5
Garnish with capers, olives, and parsley before serving.
