Ever heard of Camogli capponadda? Here is the recipe

The capponadda of Camogli is a truly particular dish, whose roots are linked to the culinary tradition of Liguria and the poorest cuisine. Let's find out better what it is!

The recipe for capponadda from Camogli, also known by the simple abbreviation of "cappunada", is a typical Ligurian seafood salad, a regional dish typical of the Levant and beyond. The original Camogliese recipe requires that to prepare the traditional Ligurian capponadda, sailor biscuits are used, typical sandwiches that are soaked in water and vinegar to soften them.

Preparation of Camogli capponadda

1. First, take the sailor's biscuits, season them by passing the garlic clove over the surface, then place them in a bowl and moisten them with a little water and vinegar to soften them.
2. Break the biscuits into pieces with your hands, then place them in a bowl and keep it aside so you can concentrate on preparing the other ingredients.
3. Boil the eggs in a saucepan, cooking them for 8-9 minutes after boiling, then drain them, peel them and let them cool.
4. Meanwhile, boil the well-cleaned green beans in boiling water. Gently drain the boiled green beans from the cooking water and let them cool.
5. At this point you are ready to assemble all the ingredients: in the same bowl in which you placed the softened biscuits, add the tuna, the washed and cut cherry tomatoes, the eggs cut into wedges, the green beans, the anchovies drained from the preservation oil and the black olives.
6. Complete everything with a drizzle of oil and immediately enjoy this truly delicious dish.

storage

It is preferable to consume this dish immediately after preparation. In any case, we recommend storing it in the refrigerator in an airtight container for no more than a day.

If you want to discover another typical recipe from the region we recommend you take a look at the Ligurian sweet and sour cod !

Ligurian Capponadda: the origins

The original recipe did not include pickles or bottarga, ingredients which are instead present in some modern variations of this typical product, such as boiled eggs and tomatoes which originally not everyone had the opportunity to have available. What is certain is that the combination of all the other ingredients such as anchovies, capers and olives made it a dish suitable for sailors who spent long hours at sea.

Since it is an ancient recipe, one cannot help but dwell for a moment on the origins of the name of this dish. This is a truly curious dish and according to some sources, the name derives from the Latin ' caupona ' meaning cave, a name used to define a typical preparation of poor popular cuisine . According to others, however, the name is linked to ' capòn de galea ' or prison capon, an expression used ironically to distinguish the more prized meat typical of noble meals from the poorer one.

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