Loretta Sebastiani

Loretta Sebastiani
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Capon in olive oil
( Tonno di cappone )

Our original home cooking

I've always liked boiled capon and my roots in Piedmont always made ​​me appreciate rabbit in oil too. The idea of ​​doing something similar with the capon was born from these conditions. The recipe is very tasty but the portions should be reduced. It can not be a main course but a starter or a dish for a meal, buffet-style.

difficulty: easy

time: 2 hours 30 minutes

calories: (kCal)

Ingredients / Serves 6

  • 1kg (2.2 pounds) capon, that is half a capon without head and paw
  • 1 carrot
  • 1 onion
  • 1 celery stalk
  • Half a sun-dried tomato
  • 2 little young fresh onions
  • 1 tablespoon dried chives
  • 1 tablespoon dried parsley
  • Extra virgin olive oil
  • Salt
easy recipe
preparation: 30 minutes
plus cooling time
cooking: about 2 hours
total: 2 hours 30 minutes
How many calories in a serving?
Calories: n.c. (kcal) - n.c. (kJ)
Protein: n.c. (g)
Total fat: n.c. (g)
Total carbohydrate: n.c. (g)
Sugars: n.c. (g)

Download free PDF version (180 download).

Recipe for capon in olive oil


  • - Prepare your capon.
    Remove its skin as much as possible.
    Eliminate its yellow fat as much as possible.
    You can easily find the spikes of its pens because it is difficult to pluck the capon well. In this case you have to pass it, quickly, over the flame. So you'll have no problem to remove them completely.
  • - Prepare all the vegetables for the broth.
    Peel the onion and carrot.
    Clean and wash the celery.
  • - Put the capon together with the whole vegetables, sun-dried tomato and a little handful of salt in a large pot.
    Cover with abundant cold water.


  • - Bring to a boil and skim the broth.
    Reduce the heat and simmer for at least 90 minutes or until the meat is tender, half-covered.
    Add other hot water, if necessary.
    Let the capon cool in its cooking water.
  • - Bone the capon making regular pieces.
  • - Place the meat in a bowl.
    Chop the young onions and add to the capon.
    Add aromatic herbs too.
    Pour as much olive oil as necessary to cover, stirring occasionally to mix well your ingredients.
    Check for salt.
  • - Cover the bowl and let it rest for 24 hours in a cool place.

Just before serving

  • - At this point your capon in olive oil is ready.



  • - In Italy we call this dish "tonno di cappone", in other words literally translated: "tuna of capon". This recipe derives its name from the appearance of the meat and preparation method that resembles tuna in oil.
  • - Difficult to give a more precise indication on cooking time. Much depends on the quality of the meat.
  • - Serve this capon dish with serving pincers so that your guests can drip the excess oil before transferring their portion into the plate.
  • - Generally I don't use garlic and even in this case. Capon meat is already tasty and doesn't need to be further flavored. Then keep in mind, please, that the world is divided in half, between those who love and those who hate garlic. In a meal, buffet-style use velvet gloves, I recommend.
  • - Do not throw away the capon broth. Strain and put it in the fridge so you can remove the surface where its fatty parts build up.
    Great my porcini mushroom risotto (link below!) if made with this broth! But every other risotto is fantastic made with it.
    I've the habit to use a ladle or two when I have it, to flavor soups or puréed vegetables or legumes.

Menu planning

  • - As I mentioned earlier I serve this capon dish in assorted antipasto platter (some tips below!) or in a meal, buffet-style. It is ideal for Holiday Season.
    It can serve more than 6, according to the other dishes with which it is combined.
    And if you have any of it left, do not worry! You may keep it for several days in the refrigerator.

Useful links for this recipe

Healthy eating

  • - Impossible to calculate the nutritional facts of capon in olive oil. It all depends on how much oil you eat with the meat. That's why you read n.c. (not calculated) instead of the usual numbers.
  • - The only thing I can write is the nutritional value of only the capon without other ingredients, per portion. These data refer to the capon with skin according to my sources that say nothing of the skinless capon. Generally I boil it without skin, as you've read, and therefore I'll have lower values ​​of fat and therefore calories.
    Energy: 278 kcal (1165 kJ)
    Protein: 22.2g
    Total fat: 20.3 g
    Carbohydrates: 0.0g (sugars: 0.0g)
    Fiber: 0.0g


What's the right wine for " Capon in olive oil "?

My husband and I generally pair Dolcetto or Grignolino (both red wines of Piedmont) with capon recipes but in this case you have to match the wine thinking of the other dishes too.