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Pesto Cappon magro (Genoa’s salad of seafood and vegetables)

for  4

Easy

Ingredients for 4 people:

• 2 fillets of redfish to boil with celery bay leaves and vinegar

• 1 lemon

• Diced courgettes, carrots and potatoes

• A half of cauliflower

• 1 cooked beet

• Green sauce (if you like it)

• Gallette del marinaio (A Ligurian product :The sailor’s hardtacks, a kind of long-lasting cracker used during long sea-voyages)

• A jar of 90 gr of Pesto di Pra’ with no garlic

• Oil, salt, pepper and vinegar

Procedure

First of all break the sailor’s hardtacks into fragments and soak them in a mixture of water and vinegar. Boil vegetables separately in salted water and dice them. Cut the beet and boil the redfish fillets in water, celery, bay and vinegar for about 4-5 minutes.
When they are cooked through, cut them into pieces and  season with extra virgin olive oil and a few drops of lemon juice. Finally boil the prawns to use as a decoration of the dish.
Use a “coppapasta” (a mould for pasta) to layer all the ingredients on the plate: starting from Pesto di Pra’ on the bottom, the hardtacks, a layer of redfish, of cauliflower and beet, green sauce, diced vegetables and so on. 
Complete the dish with a layer of pesto di Pra’ on which you’ll lay the shrimps.
(Recipe by Valentina Scarnecchia).