Ingredients For the biscuits

• 500 g flour 00
• 5 g dry yeast
• salt

Ingredients For the green sauce

• 30 g parsley
• 30 g basil
• 15 g pine nuts
• 2 pcs slices of bread
• 2 pcs anchovy fillets
• vinegar
• extra virgin olive oil

Ingredients For clean vegetables

• 80 g cauliflower
• 80 g potatoes
• 80 g carrots
• 80 g broccoli
• 80 g green beans

Ingredients For fish and shellfish

• 250 g boiled octopus
• 200 g mussels and shelled clams open in a pan
• 150 g redfish fillet
• 150 g tuna fillet
• 16 pcs red prawns
• 4 pcs scampi
• 1 pc lobster
• 1 pc lobster
• salt

Ingredients To complete

• 2 pcs boiled eggs
• extra virgin olive oil
• salt
• pepper
• parsley

For the modern lean cappon recipe, mix the flour with 250 g of water, baking powder and salt. When you have obtained a homogeneous mixture, cover it and let it rest for now. Divide the dough into small balls, place them on a tray, cover them with a cloth and let them rise for another 40 minutes. Roll them out with a rolling pin to make biscuits, spread them on a plate covered with baking paper and bake at 180 ° C for 20-25 minutes.
For the green sauce: remove the crust from the bread crumbs, chop it and wet it with 2 tablespoons of vinegar. Chop the parsley and basil and blend them together with the pancarré, the anchovy fillets, the pine nuts and 140 g of oil.
For vegetables: cut the potatoes and the carrots into small pieces, the cauliflower and the broccoli into small florets. Boil the potatoes and green beans in boiling salted water for 6-7 minutes. Blanch all the other vegetables, separately, in boiling salted water, for 4-5 minutes and cool them in cold water. Drain.
For fish and crustaceans: shelled prawns and prawns, eliminating the dark filament of the intestine. Scald them in boiling salted water for 20 seconds and drain them. Also scald the redfish for 40 seconds and the tuna for 20 seconds; drain, add salt and cut into slices. Also cut the octopus into pieces. Cook the lobster and lobster in boiling salted water for 3 minutes. Remove them from the pot and cool them in cold water to stop cooking. Shell the lobster and lobster tail immediately. Cook again
for 2 minutes the head and the claws of the lobster, then shell them too. Break the crustacean pulp.
To complete: compose the lean cappon by gathering vegetables, fish and shellfish with clams and mussels in a large serving dish, biscuits and hard-boiled eggs cut into wedges. Season with the green sauce and complete with a little oil, salt, pepper and parsley leaves.