Italian Olivier

Italy is home to some of the simplest and most mind-bogglingly delicious dishes, but the library of this country's top recipes includes some complicated things. For example, the famous Ligurian cappon magro salad. The first glance at the list of ingredients and it starts to make your eyes water, there are so many of them. But in fact this salad is very similar to our native Olivier, but in Italian style, with pesto or similar green sauce instead of mayonnaise, fish instead of meat and layers of different vegetables.


Don't be lazy and search the Internet for pictures of this salad. As often happens with popular popular dishes, their decoration is a separate entertainment. Some people choose to portion the salad (we suggest doing it that way) but quite often kappon magro is prepared literally in bowls (doesn't it remind you anything?) and decorated as the imagination prompts, laying almost pictures on its surface and crowning the work with a whole lobster. The city legend is not without its legends: in Genoa they soak the cookies in seawater for the salad.


We offer you a slightly adapted to the Russian reality version - with hake, shrimps and clams. Try this wonderful Italian Olivier, too, and be sure to share your opinion in the comment                                                                                                                                                                                                                                                                                                                                                                                                              It's a good idea to start preparation a day in advance, which is how long it takes for the sauce to reach the right consistency. Finely chop a garlic clove, mix with coarse salt (take a generous pinch, about half a teaspoon), 30 grams of pine nuts and five olives, add two anchovies, grind well in a mortar. You can also use a blender. Then chop 70 grams of parsley and mix it with the sauce. Next, put everything in the blender, start whipping the sauce, gradually pouring in extra virgin olive oil to obtain a smooth and creamy mixture. Pour by eye - the sauce should come out more liquid than regular store-bought pesto. At the end, add lemon juice, salt and pepper, all to taste. If you like a more herbal and slightly bitter taste, take less juice, if you like acidity, more. Put the sauce in a jar or a bowl and place it in the fridge for 24 hours.


If you don't want to spend 24 hours preparing, buy ready-made Genoese pesto at the store - this sauce is basil-based, not parsley, but it fits perfectly into this salad, which also comes from Liguria.


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