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home > recipes > meat > cappone con le noci
from Chicago, IL This is a specialty of the Lombardy region prepared during the Christmas season. The excellent broth can be used to cook small ravioli and can be served as a first course. 1 4-lb. capon 1/2 cup cream 2 Tbs. butter 20 chopped walnuts 4 Tbs. grated Parmesan 3 egg yolks 4 Tbs. cream salt pepper nutmeg 1 celery stalk 1 carrot 4 slices white bread, crust removed Clean and bone the capon and leave it in its natural shape. Soak the bread in the cream. Soften the butter and mix with the walnuts, the Parmesan, egg yolks, and the bread. Beat the mixture well with a wooden spoon until it is soft and dense, adding more bread or cream if necessary. Salt, pepper and add a pinch of grated nutmeg. Insert the stuffing in the capon; sew and tie the bird closed. Bring a large pot of water to a boil- the pot should be just large enough to hold the bird. Add celery and carrot, lower the heat and cook the stuffed capon in this broth over low heat for 1/2-2 hours, salting halfway through. Serve the capon carved with some of the stuffing. This dish may be accompanied by preserved spiced fruits (mostarda di frutta).

Cappone con le Noci


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keyword: cappone
ethnicity: italian
recipes for meat
recipes by dave
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(posted November 12, 2003)

from Chicago, IL

This is a specialty of the
Lombardy region prepared during the Christmas season.
The excellent
broth can be used to cook small ravioli and can be served as a first course.

1 4-lb.
capon
1/2 cup
cream
2 Tbs.
butter
20 chopped walnuts
4 Tbs. grated Parmesan
3
egg yolks
4 Tbs.
cream
salt
pepper
nutmeg
1
celery stalk
1
carrot
4 slices white
bread,
crust removed

Clean and bone the capon and leave it in its natural shape. Soak the bread in the cream. Soften the butter and mix with the walnuts, the Parmesan, egg yolks, and the bread. Beat the mixture well with a wooden spoon until it is soft and dense, adding more bread or cream if necessary. Salt, pepper and add a pinch of grated nutmeg. Insert the stuffing in the capon; sew and tie the bird closed. Bring a large
pot of water to a boil- the pot should be just large enough to hold the bird. Add celery and carrot, lower the heat and cook the stuffed capon in this broth over low heat for 1/2-2 hours, salting halfway through. Serve the capon carved with some of the stuffing. This dish may be accompanied by preserved spiced fruits (mostarda di frutta).



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