Cappon Magro from Mediterranean Seafood by Alan Davidson
This is a lavish dish. Mr Alexander Moll, who explored for me in Genoa the niceties of the recipe and subsequently kept me company when I ate the dish for the first time, stresses that one principl...
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Cooking tools:
- Stove
- Pot
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Serving platter
Ingredients
- celery plant
- beetroot
- artichoke hearts
- pickled gherkins
- cauliflower
- potatoes
- runner beans
- carrots
- fine fish
- spiny lobster
- shellfish
- parsley
- salt
- garlic
- capers
- anchovies
- stoned olives
- vinegar
- olive oil
- water
- vegetables
- musciame
- fish
- lobster
- prawns
- lemon
- olives
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