Cappon magro (2)
Instructions
Wipe the surface of the pancakes with a clove of garlic and put them in a bowl with water and vinegar; drain and arrange on a large serving dish, drizzle with a little olive oil, add salt and pepper and keep them aside.
Boil the vegetables separately, redfish and lobster; shelled and de-boned, cut the flesh of the fish into cubes: dress with oil, lemon and salt.
Let cool.
Meanwhile prepare the sauce: mix the capers, the pitted olives, half a sprig of parsley, washed and de-boned anchovies, pine nuts, garlic clove, three egg yolks and the crumb of two sandwiches; dilute the mixture with a glass of oil and two or three tablespoons of vinegar.
Stir carefully.
Boil the prawns and sgusciateli.
Open the oysters with the guarding army knife hands with gloves.
Put on the mosciame cakes cut into very thin slices, put on a bit of anchovy sauce and continue alternating layers of boiled vegetables, fish sauce, until exhaustion ingredients.
Note that preparation must take on more or less the shape of a pyramid.
Thread, alternating on four or five long wooden sticks, olives, mushrooms and shrimp, then ' aim ' on ' pyramid ' of cappon magro.
Complete the decoration with slices of boiled eggs, oysters, shrimp and other ingredients is advanced.
Sprinkle the remaining sauce, keep in a cool place until ready to serve.
Ingredients and dosing for 12 persons
- 1500 g of redfish
- 1 great lobster
- 200 g of anchovies
- 150 g of tuna mosciame
- 10 king prawns
- 12 oysters
- 500 g of green beans
- 400 g of potatoes
- 300 g of scorzonera
- 5 artichokes
- 4 carrots
- 1 cauliflower
- 1 beetroot
- 1 heart of celery
- 200 g of green olives
- 60 g of pine nuts
- 50 g of capers
- 120 g of mushrooms in olive oil
- 8 wholemeal cakes
- 6 hardboiled eggs
- 2 sandwiches
- 3 egg yolks
- 1 clove of garlic
- 1 sprig of parsley
- Olive oil
- Wine vinegar
- Lemon juice
- Salt
- Pepper