Loretta Sebastiani
Capon, Italy-style
I'm very fond of capon. I have always been used to see it on my Christmas table. My grandmother from Piedmont boiled it to prepare the best broth in the year (it's a well known Italian tradtion to have a good broth for tortellini in the Christmas evening). But the main dish for Christmas lunch was baked turkey. So it was inevitable to have a lot of meat left and so it was equally inevitable to grind capon and turkey meat to make the filling for the best ravioli ... to be eaten at our New Year's Eve dinner!
Capon recipes, listed according to their cooking method and main ingredients
Baked whole, filled with chestnuts and sausage
Great recipe for your Holiday Season menus. I continue basting its meat with Myrtle liqueur or Marsala during the cooking.
This dish is very simple to do and tastes fantastic! Ideal for your meal, buffet style in any year-end party!
Baked whole, stuffed with Cointreau-flavored chestnuts and sausage
In its filling there is pumpkin too! My guests were astonished for its taste. I suggest a full Italian menu to serve it.