Recipes from Liguria: N° 5 - capponadda

Capponadda makes ideal finger food

CAPPONADDA (cappönadda) –

SEA BISCUITS SALAD

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

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