{"id":7374,"date":"2020-08-01T17:53:23","date_gmt":"2020-08-01T15:53:23","guid":{"rendered":"https:\/\/pestofresco.eu\/fresh-pesto-capponadda\/"},"modified":"2025-02-19T10:28:19","modified_gmt":"2025-02-19T09:28:19","slug":"fresh-pesto-capponadda","status":"publish","type":"post","link":"https:\/\/pestofresco.eu\/en\/fresh-pesto-capponadda\/","title":{"rendered":"Fresh Pesto Capponadda"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\">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.<br\/>Very fresh, fragrant and very tasty, Capponadda is ideal to eat as a single dish in summer. A goodness you can&#8217;t miss<br\/>Here are some historical notes and our recipe. <\/h2>\n\n<p class=\"wp-block-paragraph\">This month, for the friends of our blog, <strong>chef Gianluca Cellerino<\/strong> of Ristocaff\u00e8 Il Ponte di Toirano has revisited a dish that is incredibly rich in flavor and history: <strong>Capponadda<\/strong>, to which he has added <strong>Pesto Fresco Genovese<\/strong>.<br\/>Capponadda is a <strong>convivial Ligurian dish<\/strong>, born on fishing boats because of its <strong>ease of preparation<\/strong>, then also declined in a home version to use leftovers, typical of our cuisine,<\/p>\n\n<h3 class=\"wp-block-heading\">Let&#8217;s move on to the recipe for Capponadda with Pesto Fresco Genovese: here are the ingredients for 4 people<\/h3>\n\n<ul class=\"wp-block-list\"><li>1 80g jar of Pesto Fresco Genovese<\/li><li>4 sailor&#8217;s galettes<\/li><li>4 medium-sized oxheart tomatoes<\/li><li>8 salted anchovies<\/li><li>10 salted capers<\/li><li>100g of tuna in oil<\/li><li>EVO oil, water, vinegar and salt to taste<\/li><li>2 pinches of oregano<\/li><li>Half a pink onion from Verezzi<\/li><li>4 hard-boiled eggs<\/li><li>1 clove of garlic<\/li><li>Taggiasca olives to taste<\/li><li>A few leaves of Genovese Basil PDO<\/li><\/ul>\n\n<h3 class=\"wp-block-heading\">Fresh Pesto Capponadda: procedure<\/h3>\n\n<ul class=\"wp-block-list\"><li>Rub the sailor&#8217;s galettes with the peeled garlic clove<\/li><li>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<\/li><li>Coarsely chop the tomatoes and immediately cover the broken sailor&#8217;s galettes so that they lose their vegetable liquid and flavor the bread<\/li><li>Chop the Verezzi pink onion and combine it with the tomatoes<\/li><li>Add capers and anchovies, both desalted and rinsed, and tuna in oil<\/li><li>Drizzle with EVO oil and add the salt and oregano<\/li><li>Let it rest in the refrigerator for a couple of hours<\/li><li>Before serving, mix from the bottom up.<\/li><li>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.<\/li><\/ul>\n\n<p class=\"wp-block-paragraph\">Enjoy your meal, and<strong> if you want to buy our Pesto Fresco Genovese<\/strong>, made with the <strong>best raw materials<\/strong>, according to <strong>Ligurian tradition<\/strong>, you can <br\/><a href=\"https:\/\/pestofresco.eu\/en\/shop\/\">click here.<\/a> <br\/><strong>Pesto Fresco reaches you wherever you are!<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>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&#8217;t missHere are some historical notes and&#8230;<\/p>\n","protected":false},"author":3,"featured_media":6686,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[1222,553,567,1196,571,823,582],"class_list":["post-7374","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-senza-categoria","tag-capponadda-en","tag-fresh-pesto","tag-fresh-pesto-genovese","tag-gianluca-cellerino-en","tag-haul-and-creel","tag-il-ponte-ristocaffe","tag-pesto-genovese-en"],"acf":[],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 4.9.10 - aioseo.com -->\n\t<meta name=\"description\" content=\"Un piatto dell\u2019antica tradizione marinaresca ligure rivisitato con l\u2019utilizzo del nostro Pesto Fresco Genovese: questa \u00e8 la nostra Capponadda!\" \/>\n\t<meta name=\"robots\" content=\"max-image-preview:large\" 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Capponadda!","og_object_type":"article","og_image_type":"custom_image","og_image_url":null,"og_image_width":null,"og_image_height":null,"og_image_custom_url":"https:\/\/pestofresco.eu\/wp-content\/uploads\/2020\/08\/pesto-fresco-genovese-capponadda-pesto-fresco-genovese.png","og_image_custom_fields":null,"og_video":"","og_custom_url":null,"og_article_section":"","og_article_tags":"","twitter_use_og":false,"twitter_card":"summary","twitter_image_type":"default","twitter_image_url":null,"twitter_image_custom_url":null,"twitter_image_custom_fields":null,"twitter_title":null,"twitter_description":null,"schema":{"blockGraphs":[],"customGraphs":[],"default":{"data":{"Article":[],"Course":[],"Dataset":[],"FAQPage":[],"Movie":[],"Person":[],"Product":[],"ProductReview":[],"Car":[],"Recipe":[],"Service":[],"SoftwareApplication":[],"WebPage":[]},"graphName":"","isEnabled":true},"graphs":[]},"schema_type":null,"schema_type_options":null,"pillar_content":false,"robots_default":true,"robots_noindex":false,"robots_noarchive":false,"robots_nosnippet":false,"robots_nofollow":false,"robots_noimageindex":false,"robots_noodp":false,"robots_notranslate":false,"robots_max_snippet":null,"robots_max_videopreview":null,"robots_max_imagepreview":"large","priority":null,"frequency":null,"location":null,"local_seo":null,"breadcrumb_settings":null,"limit_modified_date":false,"ai":null,"created":"2025-02-19 09:28:19","updated":"2025-06-05 02:46:55","seo_analyzer_scan_date":null},"aioseo_breadcrumb":"<div class=\"aioseo-breadcrumbs\"><span class=\"aioseo-breadcrumb\">\n\t\t\t<a href=\"https:\/\/pestofresco.eu\/en\/\" title=\"Home\">Home<\/a>\n\t\t<\/span><span class=\"aioseo-breadcrumb-separator\">&raquo;<\/span><span class=\"aioseo-breadcrumb\">\n\t\t\t<a href=\"https:\/\/pestofresco.eu\/en\/category\/senza-categoria\/\" title=\"Senza categoria\">Senza categoria<\/a>\n\t\t<\/span><span class=\"aioseo-breadcrumb-separator\">&raquo;<\/span><span class=\"aioseo-breadcrumb\">\n\t\t\tFresh Pesto Capponadda\n\t\t<\/span><\/div>","aioseo_breadcrumb_json":[{"label":"Home","link":"https:\/\/pestofresco.eu\/en\/"},{"label":"Senza categoria","link":"https:\/\/pestofresco.eu\/en\/category\/senza-categoria\/"},{"label":"Fresh Pesto 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