Lombardy Recipes
CAPPONE CON LE NOCI

CAPPONE CON LE NOCI

Capon with Walnuts

How to make the Capon with Walnuts:

This is a specialty from Lombardy, prepared over the Christmas season. The broth is excellent and can be used to cook small ravioli to serve as a first course.

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.

This dish may be accompanied by preserved spiced fruit (mostarda di frutta).

Serves 4-6

Italian recipes summary

BREAD, PIZZA and FOCACCIA
SAUCES and DRESSINGS
Appetizers: VEGETABLES
Appetizers: UOVA and FRITTATA
Appetizers: MEAT and CHEESE
Appetizers: FISH
First Courses: SOUPS
First Courses: DRIED PASTA
First Courses: FRESH PASTA
First Courses: STUFFED FRESH PASTA
First Courses: RICE, POLENTA and GNOCCHI
Main Courses: BEEF and VEAL
Main Courses: PORK, LAMB and GOAT
Main Courses: POULTRY and GAME
Main Courses: FISH
Main Courses: SNAILS, FROGS, INNARDS and more
SALADS and SIDE ORDERS
DESSERTS
ICE CREAM