The Ligurian Capponada, the coolest of the summer and very simple. Rich and tasty, it can be prepared in 3 minutes

The Ligurian Capponada, the coolest of the summer and very simple. Rich and tasty, it can be prepared in 3 minutes

Ingredients

  • 300 g of bread cakes (sailor’s) (obviously if you don’t find them also some toasted bread)
  • 100 g of small olives in brine
  • 1 can of tuna in oil
  • 2 tomatoes
  • 4 anchovies in salt
  • 4 quail eggs in brine
  • 1 clove of garlic
  • basil
  • oil
  • vinegar
  • salt
  • pepper

Preparation

For this recipe it will only take a few minutes and very few ingredients whatever it may seem. Then take the garlic clove, split it in two and rub it on the sailors’ slice of “biscuit” (let’s say it is a bread that is not found everywhere, you can be lucky to find it in a supermarket or in an oven. Alternatively you can use any type of toasted bread or, if you like, a frisella).

Once the garlic has been rubbed, let it soften in water and a little vinegar (also in this case it is subject to your taste). Now desalt the anchovies (they must also be boned). Cut them into pieces. Now peel the tomatoes and remove the seeds and dice them. Now drain the tuna (take the fillet one, not the canned one you find everywhere).

After just a few minutes or a few seconds (depending on the taste), drain the biscuit and chop it coarsely. Chop the tuna, olives, eggs (if you have quail, otherwise it’s okay), season with oil, vinegar, salt to taste. Now mix gently and serve. Enjoy your meal

The sailors’ biscuit

We are talking about a good, historical bread, it is said that Christopher Columbus used it in his crossings. It is a bread that could be kept for a long time and eaten at will.