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Cappon Magro (Lean Stew)
Ancona (Marche) — Mother recipe · en it
A classic of Anconetan cuisine, Cappon magro is a rich and flavorful dish steeped in history.
⏱️ 10 min prep + 230 min cottura · 4 porzioni · difficile
Ingredients
- 1 lean capon (about 5.5 lbs)
- 2 liters of fish broth
- 200 g cooked ham
- 100 g pancetta
- 100 g speck
- 100 g pancotto
- 100 g beef slices
- 100 g pork slices
- 100 g cooked ham slices
- 100 g pancetta slices
- 100 g pork slices
- 100 g cooked ham slices
Method
- Prepare the lean capon by cutting off the legs and head.
- In a large pot, put the capon with the fish broth, bring to a boil, and simmer for 2 hours on low heat.
- In another container, prepare the pancotto by finely chopping the cooked ham, pancetta, and speck.
- Add the pancotto to the pot with the capon, stir, and cook for 30 minutes.
- Add the beef slices, pork slices, cooked ham slices, and pancetta slices, stir, and cook for another 30 minutes.
- Serve hot, garnishing with slices of cooked ham and speck.
The story
Cappon magro is a traditional Anconetan dish that originated in the 16th century as a way to use leftover fish from a religious feast. Today, it is a true culinary symbol of the city.
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