Ciavarella Cristiano

Lettuce, peppers, tomatoes, cucumbers, hard-boiled eggs and Taggiasca olives, with the “exclusive” touch of the tuna mosciame, a specialty of Liguria, or the precious mullet bottarga. These are the main ingredients of Condiglione, a colorful and rich “salad” that combines elements of land and sea and is perfect in the summer, for a dinner with friends or an outdoor picnic.

It is a dish that smells of summer, thanks to vegetables and fresh basil, but at the same time has an important taste given by dried fish.

Originally from the province of Imperia, in particular from the municipality of Bordighera, it is also widespread in the Genoese area.

Ingredients for 4 people
4 sailor’s biscuits or a slice of toasted bread
60 gr of mullet bottarga or tuna musch
A head of lettuce
1 bell pepper
1 cucumber
2 firm red tomatoes
2 hard-boiled eggs
1 spring onion
1 clove of garlic
4 salted anchovy fillets
50 gr of pitted black olives from Taggiasca
A few basil leaves
Salt and pepper
Wine vinegar
Extra virgin olive oil

For the condijun recipe (Ligurian salad), wash the peppers and remove the seeds and films, peel the cucumbers, wash the lettuce leaves and partially empty the seeds of the tomatoes, which must be firm and not too ripe. Cut the lettuce into strips and the other vegetables into slices, keeping the qualities separate.

Rub the slices of bread with a clove of garlic that should not be too thick, and sprinkle them with a few teaspoons of vinegar, diluted with the same amount of water.

At the bottom of a salad bowl, make a layer with half of the bread; cover it with part of the vegetables, without mixing them. Salt, sprinkle with plenty of oil and sprinkle with a handful of chopped basil leaves. Cover with the remaining slices of bread, and the remaining vegetables, alternating but not mixing them. Complete this layer again with a little basil, a pinch of salt and plenty of excellent extra virgin olive oil.

If you want, you can make this salad even tastier by adding a few pieces of salted anchovy, a dozen black pitted olives and a spoonful of pickled onions.

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Enjoy your meal!

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