It has a long history: for Christmas it brings to the table the stuffed capon, a rich second that smells of celebration
Since the Middle Ages broth with capon it was one of the dishes that traditionally were consumed during the December festivities on the occasion of winter solstice. In these cold nights of vigil around the fireplace stories were told eating particularly nutritious and substantial foods.
Quoted in the history of literature, it also appears among the pages de The promised spouses, when Renzo gave the lawyer Azzeccagarbugli four capons, for the time considered an authentic delicacy. The number four returns to Milan, where it seems that for the richest families it was tradition to raise four capons: one for San'Ambrogio, one for Christmas and another for New Year's Eve, and finally the last for Epiphany. The capon was raised in the courtyard, while today we buy it, yet this tasty tradition resist and bring to the table the intense aroma of the days of celebration.
How do you cook the stuffed capon?
For the filling you will need them minced meat of veal, sausage, offal, abolished Venetian, stale bread is milk. Do not forget the aromas: pepper, nutmeg, rosemary, garlic, sage, parsley and thyme will make the dough scented. Once you have amalgamated the ingredients and prepared the dough, it is necessary fill the capon and close the opening with needle and thread. Brush the capon with oil and cover with an aluminum foil. Preheat the oven, then let the capon cook slowly, at 180 °.
The side dish for the stuffed capon
For a side dish you can prepare a fresh one mixed salad, baked potatoes season with rosemary or cooked vegetables. The extra touch? The sauces: green with parsley or in the variant with celery, white with horseradish, or prepared using walnuts. It presents the capon in the middle of the table garnished with pomegranate grains, a symbol of fertility and wishes for the new year. Those who want an alternative to meat can focus on filling chestnuts: a delight able to find an agreement for all palates.
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