Capon in Spicy Sauce
calories: medium
category: meat
cost: medium
difficulty: easy
preparation time: 45
Ingredients
Capon 1
Raw ham 100 gr.
Eggs 2 yolks
Lemons half a squeezed lemon
Cream a glass
Butter 30 gr.
Extra virgin olive oil 3 tablespoons
See our
Wine Tips
for your meals
Raw ham 100 gr.
Eggs 2 yolks
Lemons half a squeezed lemon
Cream a glass
Butter 30 gr.
Extra virgin olive oil 3 tablespoons
See our
Wine Tips
for your meals
Preparation Salt and pepper the capon and tie it together with a thin string. Let it brown in the butter and oil, a little onion and some diced rosemary. Then add the ham cut into thin strips.
Cook the capon adding a little wine, every now and then. When the capon is tender, slice it adn arrange it on a serving dish in a warm place.
Put the capon gravy; back on the fire and add a glass of cream and the juice of half a lemon. Let it boil for just a moment and then add the two yolks. Pour the sauce over the capon while it is still hot. The Chef's tips Serve together with braised mushrooms or onions. We suggest you drink a Gattinara 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
Cook the capon adding a little wine, every now and then. When the capon is tender, slice it adn arrange it on a serving dish in a warm place.
Put the capon gravy; back on the fire and add a glass of cream and the juice of half a lemon. Let it boil for just a moment and then add the two yolks. Pour the sauce over the capon while it is still hot.
