List of Ingredients
- 4 C. of Italian 00type flour
- 2 TSP. of brewer’s yeast
- Salt
- 1 C. of parsley
- basil leaves, chopped
- 2 TBSP. of pine nuts
- 2 of slices bread
- 2 of anchovy fillets
- Vinegar
- Extravirgin olive oil
- chopped cauliflower
- chopped potatoes
- chopped carrots
- broccoli
- green beans
- 9 OZ. of boiled octopus
- 7 OZ. of mussels and clams, shells steamed open
- 5 OZ. of scorpionfish fillet
- 5 OZ. of tuna fillet
- 16 of red shrimp
- 4 of prawns
- 1 of lobster
- 1 of spiny lobster
- Salt
- 2 of hardboiled eggs
- Extravirgin olive oil
- Salt
- Pepper
- Parsley
Method
Mix the flour with 1 cup water, the yeast and the salt. When the mixture is well combined and smooth, cover it and let it rest for 1 hour. Then divide the dough into small balls, set them on a tray, cover them with a cloth and let them rise for 40 minutes. Next, use a rolling pin to roll each ball out to form biscuits, set them on a baking tray lined with parchment paper and bake at 350°F for 20-25 minutes. This is the hardtack.
For the green sauce: remove the crust from the sandwich bread, break it into pieces and moisten them with 2 tablespoons vinegar. Mince the parsley and basil and puree them with the bread, anchovy fillets, pine nuts and a scant 2/3 cup oil.
For the vegetables: cut the potatoes and carrots into chunks and separate the cauliflower and broccoli into florets. Cook the potatoes and green beans in salted boiling water for 6-7 minutes. Cook all the other vegetables separately in salted boiling water for 4-5 minutes and cool them in cold water, then drain them.
For the fish and shellfish: shell the prawns and shrimp, removing the dark thread of the intestine. Blanch them in salted boiling water for 20 seconds, then drain. Also blanch the scorpionfish for 40 seconds and the tuna for 20 seconds; drain, add salt and cut them into small slices. Cut the octopus into small pieces. Cook the spiny lobster and the lobster in salted boiling water for 3 minutes. Remove them from the pot and cool them in cold water to stop them from cooking. Immediately shell the tails of the spiny lobster and lobster. Cook the head
and claws of the spiny lobster for another 2 minutes, then shell those, too. Break up the meat from the shellfish.
To serve: assemble the cappon magro by placing on a large serving platter the vegetables, fish and shellfish with the clams and mussels, the hardtack and the hard-boiled eggs, cut into chunks. Dress with the green sauce and finish with a drizzle of oil, salt, pepper, and parsley leaves.