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Ligurian Seafood Caponata

di Academia Barilla

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Ligurian Seafood Caponata
2 hours

Main course


Ingredients for 4 people

4 slices of toasted Italian bread
crust removed
1 clove garlic
3 tablespoons vinegar
1 small head cauliflower
2 cups green beans
2 potatoes
2 carrots
2 stalks celery
1 beet
2 artichokes
2 sticks black salsify
1 3/4 pounds sea bass
1 small lobster
10 langoustines
6 oysters
3 1/2 ounces mushrooms in oil
one sprig parsley
1 Italian bread dinner or sandwich roll
one clove garlic
4 salted anchovies
1/2 cup extra virgin olive oil
1 lemon
salt to taste
4 hard boiled eggs
1 tablespoon capers

Preparation 2 hours preparation
1. For the sauce

2. Remove the crust from the bread or roll, tear the bread into pieces and soak in a bowl containing half water and half vinegar until it softens

3. Chop and combine half the anchovy fillets, the garlic clove, the yolks of 2 hard-boiled eggs, the capers and parsley

4. Remove the bread from the bowl, squeeze out as much liquid as possible and add to the chopped mixture

5. Strain the mixture through a sieve and gradually add a cup of oil in a thin stream, beating vigorously with a whisk

6. In salted water, boil the cauliflower, green beans, celery and carrots

7. In a separate pan, boil the potatoes, black salsify, beet and the peeled and halved artichokes

8. Clean the fish and drop them in boiling water

9. Separately, also boil the langoustines and lobster

10. Cut the fish into pieces, shell and slice the lobster and the langoustines

11. Dress with the oil, lemon juice and salt

12. Arrange the toasted bread flavored with garlic on the serving platter, sprinkle with water mixed with lemon juice or vinegar and then drizzle a little oil over them

13. On the slices of bread, arrange in alternating layers the vegetables, the fish, half the medallions of lobster and half the langoustines, dressing each layer with a little of the prepared sauce

14. Finish with the medallions of lobster, the langoustines, the remaining anchovy fillets, the remaining 2 hard boiled eggs and the mushrooms in oil

15. Finish by pouring the remaining sauce over the slices of bread and decorate the plate with the oysters, open and detached from the shell