Cappon magro

Prepare the Salsa Verde: In a food processor, combine 30g of Prezzemolo, 20g of Capperi, 30g of Acciughe, 10g of Aglio, and 50g of Mollica di pane. Process until finely chopped. Slowly drizzle in 80g of Extra-virgin olive oil and 20g of Aceto di vino bianco until a smooth, vibrant green sauce forms. Season the salsa verde with Sale marino and Pepe nero to taste. Set aside.

Cook the Polpo: Bring a large pot of salted water to a rolling boil. Dip the Polpo into the boiling water three times for a few seconds each to tenderize it, then fully submerge and cook for approximately 45-60 minutes, or until very tender when pierced with a fork. Remove the Polpo from the water, let it cool, then cut into bite-sized pieces.

Cook the Merluzzo: Poach the Merluzzo in simmering salted water for about 5-7 minutes, or until it flakes easily. Carefully remove, let cool, and break into large flakes.