How to prepare the capon pie – Italian Cuisine

Capon


Suggestions for preparing the capon pie, a soft meatloaf enclosed in a sheet of dough. Typical dish of the holidays, it can be served with mustard

Dish typical of the holidays, the capon has a tender and not very fat meat. It is usually prepared boiled or roasted and with the cooking broth you can taste excellent tortellini. In this recipe it is ground to form a meatloaf which will then be cooked inside the pastry, to preserve its softness and all its aroma. Laborious dish, can also be prepared in two days. Follow our advice and the result will be assured.

Capon

Ingredients

You will need these ingredients to prepare the dough: butter g 500, white flour 350 g, foil g 150, salt. For the meatloaf: a clean capon 2,200 kg, fresh cream g 100, 2 eggs, smells for the broth, dry white wine, salt, pepper.

This recipe has already been read 253 times!

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close