Recipes from Liguria: N° 5 - capponadda

Capponadda makes ideal finger food

CAPPONADDA (cappönadda) –

Though its etymology is uncertain (caupona=tavern?), this dish – next of kin to Tuscan panzanella – has no link with Sicilian caponata and lush cappon magro. Camogli is the homeland of capponadda, which can be enriched with onion, thyme, tomatoes and tuna (in oil).

Cooking time: approx. 12 minutes
Difficulty level: low
Wine matching: if you add tomatoes, opt for rosé or claret, e.g. (DOC Golfo del Tigullio e Portofino) Ciliegiolo, though the pairing is not an easy one, given the presence of vinegar, capers…

Serves: 4

Ingredients: 300-400 g ship biscuits, 1-2 tablespoon capers (approx. 30 g), 80 g thin slices of mösciamme (filleted salt-cured tuna), white wine vinegar, 12-15 salted anchovies Mar Ligure IGP (rinsed), black or green olives (1 handful), 1 small glass DOP Riviera Ligure extra virgin olive oil (approx 80 ml), salt to taste

Drench the ship biscuits with water (mixed with a splash of vinegar), squeeze and break into pieces and set in a big mixing bowl. Add the capers, the chopped anchovies, the olives (pitted), season with oil and a pinch of salt. Decorate with the mösciamme.

A recipe by Umberto Curti, Ligucibario

This is the fascinating world of tastes and crafts that LiguriabyLuisa discloses to foreign markets, buyers, professionals... all those interested in Mediterranean cooking courses and tasting lectures.
Would you like to know more? Contact me and detail your needs (be they tourist, professional…).



Popular Posts