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Capponata

  • Side dishes and salads
Toscana

Ingredients: Per 6 servings

  • 1 lb tonnina (dried tuna filets)
  • 3 ½ oz salted anchovies
  • 7 chili pepper, green
  • 2 lb tomatoes, to use in salads
  • onion
  • 1 cucumber
  • basil
  • extra virgin olive oil
  • bread, roasted
  • salt and pepper

Preparation:

Before using the “tonnina” (i.e. the lean part of tuna fish packed in salt) soak it in water for 1-2 hours and rinse repeatedly to desalinate it. Also soak the slices of toasted bread or sea-biscuits for 10 minutes in water. Bone the anchovies and cut them into small cubes. Finely slice the tomatoes, peppers and fresh spring onions. In a salad bowl, arrange the bread after squeezing it out, the tuna fish in small pieces, the sliced vegetables, small pieces of anchovy and a handful of torn basil leaves. Dress with abundant oil and a little pepper. Serve after a couple of hours.