over cappon magro, the celebrated
Genoese fish salad made of about
twenty different ingredients and
built up into a splendid baroque
edifice. The sauce is an excellent
one for any coarse white fish, for
cold meat, or for hard-boiled eggs.
TOMATO SAUCE WITH PEPPERS or
PEBRONATA
A Corsican sauce used in
conjunction with braised or stewed
beef or gigot of kid. I have also had
it, in Corsica, with thick slices of
fried country-cured ham.
Ingredients are:
1 small and 1 large onion, 1 large or 2