Capon in a sauce of thistles
Instructions
Prepare the broth in a pot 2 liters of cold water, vegetables, spices, knee, neck, gizzard, liver and the paw Bared.
Savoury Pies.
Bring to a boil and then simmer for an hour and a half; debris and keep the broth aside.
Fiammeggiate the Camara and wrap it up in a kitchen towel; White tie it with string, then put it in a pot and add just enough broth to cover it entirely.
Cook covered for an hour and a half over low heat.
Meanwhile prepare the Thistles by removing the outer shores, the film and the filaments, spezzettateli and cook in a pan with plenty of water, a tablespoon of flour, a slice of lemon, 10 g of butter and salt.
Just cooked (the time varies from 30 to 50 minutes), drain and rinse the Mashers.
Gather the mixture into a bowl, heated in a double boiler and add gradually the remaining after butter mixed with the flour, grated cheese and salt.
Deboned the chicken still warm, remove the skin.
Cut the meat into thin slices, place them out on a very hot plate, nappatele with the sauce and serve.
The accompanying wine: Dolcetto Di Dogliani DOC, DOC Lacrima Di Morro, Aglianico Del Vulture DOC.
Ingredients and dosing for 4 persons
- 1/2 capon with neck, liver, gizzard, zampa
- 800 g of cardi
- 20 g of grated cheese
- 2 tablespoons of flour
- 1 slice of lemon
- 30 g of butter
- Salt
- For the broth:
- 1 calf knee
- Coast 1 of green celery with leaves
- 1 carrot
- 1 onion
- 2 leaves of laurel
- 2 cloves
- Parsley
- Salt