Capon in Chilly Sauce: Piedmont strikes back with a meat dish

  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.


  1. Capon (1)
  2. 100 gr. Raw ham
  3. Eggs  (2 yolks)
  4. Half a squeezed lemon
  5. Cream  (a glass)
  6. 30 gr.Butter
  7. 3 tablespoons Extra virgin olive oil
How to make it:
  • 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.

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