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How to make the cappone con le noci: Clean and bone the capon and leave it in its natural shape. Soak the bread in
the cream. Soften the butter and mix with walnuts, Parmigiano, egg
yolks, and bread. Beat the mixture well with a wooden spoon until it is
soft and thick, adding more bread or cream if necessary. Add salt,
pepper and add a pinch of grated nutmeg. Fill the capon with the
stuffing. Sew and tie the bird closed.
Bring a large pot of water to a boil (the pot should
be large enough to hold the bird), add celery and carrot, lower the heat
and cook the stuffed capon in this broth over a low heat for 1 1/2-2
hours, adding salt halfway through. Serve the capon carved with some of
the stuffing.
The cappone con le noci may be accompanied by preserved spiced fruit
(mostarda di frutta di Cremona).
Recipe courtesy of The Italian Trade Commission.
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