This dish, cappon magro, is a traditional Ligurian salad made with moistened bread or crackers. According to Michela Larson, "It was originally made for Ligurian sailors, and included dried dolphin and hard tack."
More Main Course Salads
Eight 3/4-inch-thick slices of dense Italian bread from a long loaf
1 garlic clove
2 tablespoons water
2 tablespoons red wine vinegar
1 pound tomatoes, diced
1 seedless cucumber—peeled, quartered lengthwise and cut into 1/2-inch pieces
1 scallion, thinly sliced
1 cup pitted kalamata olives
1/2 cup torn basil leaves
1 tablespoon chopped oregano
1 tablespoon drained capers
4 anchovy fillets, chopped
Two 6-ounce cans or jars Italian tuna in oil, drained and flaked
Preheat the broiler. Toast the bread for about 1 minute, turning once, until golden. Let cool, then rub the toasts with the garlic. In a bowl, combine the water and vinegar; sprinkle on the bread and let stand for 1 minute, until moistened slightly.
Break the bread into chunks; transfer to a bowl. Add the tomatoes, cucumber, scallion, olives, basil, oregano, capers, anchovies, tuna and oil. Season with salt and pepper and toss. Serve with the Farinata.
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