Recipe - Capon Magro

1 lg Round loaf of good crusty
bread
2 cup Water
One half Red onion; chopped
1 Bay leaf
8 Peppercorns
2 tablespoon Red wine vinegar
2 pound Fresh cod fillets
One half pound French green beans
1 Carrot; thinly julienned
2 Celery stalks; thinly
julienned
6 small Artichokes; trimmed
1 lg Golden beet
1 lg Red beet
1 lg Potato
1 cup Extravirgin olive oil; plus
Three fourths cup Extravirgin olive oil
Juice and zest of 1 lemon
8 Langostinos or crayfish
2 Lobsters ; (1 pound ea)
8 Green Ligurian olives; plus
12 Green Ligurian olives
1 tablespoon Capers; rinsed, drained +
2 tablespoon Capers; rinsed, drained
4 Anchovy fillets; rinsed,
patted dry +
8 Anchovy fillets; rinsed,
patted dry
2 Eggs; plus
4 Hardboiled eggs
One fourth cup Finelychopped parsley
1 Garlic clove
2 tablespoon Pine nuts
1 Thick slice Country bread;
crust removed (take from
first step and soak with)
4 tablespoon Red wine vinegar

Preheat oven to 325 degrees. Cut dome off of bread. Remove bread from the
base part, leaving a wall of crust. Place base in oven and bake until quite
hard, about 30 minutes. Meanwhile, heat water, onion, bay leaf,
peppercorns, and vinegar to boil and add cod. Poach 3 to 4 minutes, or
until just cooked through. Remove from heat and allow to cool. Set boiling
water and ice bath up. Blanch consecutively the beans, carrots, celery and
artichokes, refreshing and maintaining each individually. Place both beets
and potato in boiling water and boil 20 minutes, or until they are done,
and remove them to separate bowls. Peel each and cut into festive slices.
Dress each of these 7 components separately with Ligurian oil and lemon
juice and lightly season with salt and pepper. Remove the cod and flake
into large pieces. Dress with Ligurian oil, lemon juice and salt and
pepper. Steam first the langostinos and then the lobsters over the court
bouillon and allow them to cool. To make the sauce, remove the pits from
the 8 green olives and place the flesh in a food processor. Add 1
tablespoon capers and anchovy fillets, 2 eggs, 1 bunch chopped parsley,
garlic clove, 2 tablespoons pine nuts and the vinegarsoaked bread. Blend
in the processor until smooth and then slowly add remaining Three fourths cup olive
oil until you have formed a thick, creamy mayonnaise. It should still be
quite sharp. To assemble the dish, lay the bread disk in the center of
large round plate. Build a pyramidal structure using first the beans, then
a dollop of sauce, then the cod, and so on, until all the ingredients have
a layer on top of the bread. Finish with the lobsters and nothing else on
top. Garnish the base of the structure with quartered hardboiled eggs,
anchovies, olives and capers. Challenge your guests to be the first to
consume your work! This recipe yields 4 servings. Yield: 4 servings

Recipe Source: MOLTO MARIO with Mario Batali =46rom the TV FOOD NETWORK
(Show # MB5736 broadcast 03051997) Downloaded from their WebSite
http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey jpmd44a@prodigy.com

03141997

Recipe by: Mario Batali

Posted to MCRecipe Digest by Greg Swindell gswindell@widomaker.com on
Mar 23, 1998