It 's a dish of nautical origin. It 's very versatile, can be an appetizer or a dish unico.L' combined sea-land is typical of Ligurian cuisine. A key ingredient of this dish, was once the thread Delfino (musciamme) now rightly prohibited. Instead, you can use either tuna steak that bottarega slices. Fishermen once ate this dish (which needs no cooking) on \u200b\u200bboard fishing vessels during fishing periods of time. I come from, the Ligurian coast, are still in use festivals dedicated to capponada. With this dish again participate in the contest "Alf cookbook" designed by Manu, Manu kitchen today, this time dedicated to appetizers .
basic ingredients: the cake of the sailor, as in the photo. Basically a dry biscuit, tasty, to be soaked in water.
for 2 people:
4-5 crackers, rub with garlic (if you like) and rinse in water to soften cn, some add a bit of vinegar (Not me)
some ripe tomato
4 salted anchovies, very clean
a handful of olives
a handful of capers oregano
parsley 3 hard-boiled eggs
tuna steak Smoked sliced \u200b\u200b
olive oil salt
season with the good oil.
0 comments:
Post a Comment