Cappon magro (seafood and vegetable platter)- Liguria – Living a Life in Colour

Ingredients

• 1 slice of bread, crust removed
• 90 ml white wine vinegar
• 2 garlic cloves, skin removed
• 1 chilli
• 2 anchovy fillets, drained from oil
• 10 grams flat leaf parsley, rinsed, dried and leaves removed
• 10 grams capers
• 2 lemons, juiced
• 300 ml extra-virgin olive oil
• 2 medium beetroot, skin peeled and end removed
• 2 carrots, peeled and ends removed, cut into bite sized pieces
• 2 ribs of celery, rinsed and ends removed, cut into bite sized pieces
• ½ head of cauliflower, rinsed and cut into florets
• 100 grams green beans, rinsed and ends removed, cut in half
• 2 large potatoes, peeled and cut into bite sized pieces (soak in cold water until ready to cook)
• 2 artichokes, prepared and quartered (soak in cold water until ready to cook)
• 1 black salsify (optional), peeled and soaked in water with lemon juice
• 10 large prawns
• 1 kilo white fish, cleaned and scaled (seabass, gurnard, gilt head bream, scorpion fish, hake, etc) or seafood (langoustine and/or clams and/or mussels, prepared)
• 700 gram to 1 kilo lobster, rinsed
• 1 jar of preserved porcini mushrooms
• 6 oysters
• 4 slices of bruschetta
• Sea salt