Ingredients for 4 persons:
4 gallette genovesi (crispy bread croutons) seasoned with Santagata Extra virgin Olive oil, vinegar, water – 200 g zucchini – 200 g carrots – 1/4 cauliflower – 2 celery sticks – 200 g cherry tomatoes – 2 hard-boiled eggs – 500 g tenderloin of seabass or hake – 300 g boiled shrimps.
Preparation:
boil separately all the vegetables sliced in small pieces. Boil and bone the tenderloin of fish. Whirl the ingredients of the sauce seasoning at taste and give the right compactness adding Santagata extra virgin olive oil. Compose the Cappon magro in pan, alternating layers of crispy bread with vegetables, fish and green sauce. Plate on dish decorated with hard-boiled eggs, cherry tomatoes, shrimps, mosciame and seasoned with Santagata extra virgin olive oil.
The sauce:
1 bunch of parsley – 100 g pine nuts – 50 g salt capers washed – 50 g pickled cucumbers – 1 cloves of garlic – 2 loafs seasoned and squeezed in extra virgin olive oil and vinegar – salt.