Pesce cappone imprigionato

Red gurnard in a pastry crust

Preparation info

  • Makes


    • Difficulty


Appears in

Popes, Peasants and Shepherds

Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

  • About

Imprigionato means “imprisoned.” The pesce cappone, known by numerous names in Italy, has a reddish skin, large, bony head, and protruberant eyes. Its white flesh is delicate and delicious.


  • 1⅓ pounds (600 g) Manila clams
  • 1 red gurnard, about 2½<


Soak the clams for a few hours in lightly salted water to purge them. With a long, sharp knife, make an incision along the backbone of the fish. Open the fish and remove the first fillet. Discard the backbone and remove the second fillet, discarding the guts as you go. Peel the fillets and rinse gently. Dry them, then cut each fillet into several pieces. Rinse and peel the shrimp. Crush the gar