Italy Advisor

  Always from Piedmont it comes a delicious dish made with poultry: Cappone in Salsa Ghiotta (Capon in Tasty Sauce). What is a Capon? It is simply a rooster that has been castrated. Why? To improve the quality of its flesh. The Romans  invented the capon, which resulted in a doubling of size.  The regional capital of the capon is Morozzo, a little village between Cuneo and Mondovi’ in Piedmont region where there is the traditional Fair of Capon (Fiera del Cappone) traditionally held in the middle of December. This is a traditional recipe and today we want to share with you.

• Widely salt and pepper the capon and tie the legs together with a tiny string. Let it become brown slowly in butter and oil, with the addition of a little onion and some rosemary. After this operation, you can add the ham, previously cut into thin strips.
• Keep on cooking the capon while adding a glass of wine, but not altogether. When the capon is becoming tender, slice it thourougly and arrange it on a serving dish to be kept in a warm place.
• Put on the capon gravy and again put back on the heat, adding a glass of cream and the juice of half a lemon. Let it boil for just a minute and then add the two egg yolks. Pour the sauce that you obtained over the capon.

This entry was posted on Wednesday, October 3rd, 2012 at 11:31 pm and is filed under Italian Recipes and Food. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.