A dish from the ancient Ligurian seafood tradition revisited with the use of our Pesto Fresco Genovese: this is the Capponadda that chef Gianluca Cellerino has revisited for us.
Very fresh, fragrant and very tasty, Capponadda is ideal to eat as a single dish in summer. A goodness you can’t miss
Here are some historical notes and our recipe.

This month, for the friends of our blog, chef Gianluca Cellerino of Ristocaffè Il Ponte di Toirano has revisited a dish that is incredibly rich in flavor and history: Capponadda, to which he has added Pesto Fresco Genovese.
Capponadda is a convivial Ligurian dish, born on fishing boats because of its ease of preparation, then also declined in a home version to use leftovers, typical of our cuisine,

Let’s move on to the recipe for Capponadda with Pesto Fresco Genovese: here are the ingredients for 4 people

• 1 80g jar of Pesto Fresco Genovese
• 4 sailor’s galettes
• 4 medium-sized oxheart tomatoes
• 8 salted anchovies
• 10 salted capers
• 100g of tuna in oil
• EVO oil, water, vinegar and salt to taste
• 2 pinches of oregano
• Half a pink onion from Verezzi
• 4 hard-boiled eggs
• 1 clove of garlic
• Taggiasca olives to taste
• A few leaves of Genovese Basil PDO

Fresh Pesto Capponadda: procedure

• Rub the sailor’s galettes with the peeled garlic clove
• Wet the galettes with water and a little vinegar (dose the amount of vinegar according to your personal taste) and, once softened, break them up and arrange them in the bottom of a large bowl
• Coarsely chop the tomatoes and immediately cover the broken sailor’s galettes so that they lose their vegetable liquid and flavor the bread
• Chop the Verezzi pink onion and combine it with the tomatoes
• Add capers and anchovies, both desalted and rinsed, and tuna in oil
• Drizzle with EVO oil and add the salt and oregano
• Let it rest in the refrigerator for a couple of hours
• Before serving, mix from the bottom up.
• After each diner has been served, garnish each plate with a hard-boiled egg and finish with generous sprinkling of drops of Pesto Fresco Genovese from our Frasca e Nassa Artisan Laboratory in Loano.

Enjoy your meal, and if you want to buy our Pesto Fresco Genovese, made with the best raw materials, according to Ligurian tradition, you can
click here.
Pesto Fresco reaches you wherever you are!