Boiled Capon
calories: medium
category: meat
cost: medium
difficulty: easy
preparation time: 120
Ingredients
Capon 2 to 3 kilos
Onions 1
Carrots 1
Celery a stalk
Salt to taste
See our
Wine Tips
for your meals
Onions 1
Carrots 1
Celery a stalk
Salt to taste
See our
Wine Tips
for your meals
Preparation Add the salt, onion, carrot and celery to the water and when it boils, put in the capon. Let it boil for about an hour and a half at a medium heat to avoid the skin from breaking.
Serve it good and hot together with a Green Sauce. When the broth has been skimmed, it may be served in cups with croutons or used as broth for tortellini. The Chef's tips We suggest you drink a Bramaterra wine with your dish. Curiosity The undisputed regional capital of the capon is Morozzo, between Cuneo and Mondovi’ where there is the traditional Fair in the middle of December. This recipe has been sent to us by the Consorzio di tutela e valorizzazione del Cappone di Marozzo e delle pproduzi0one avicole tradizionali.
Serve it good and hot together with a Green Sauce. When the broth has been skimmed, it may be served in cups with croutons or used as broth for tortellini.
