Stuffed capon Brescia-style, caramelised carrots and parsley chlorophyll
SERVES 4: 1 capon 200 g bread 100 g Grana Padano cheese 150 ml capon broth 150 g butter 2 cloves of garlic salt to taste oil to taste thyme to taste rosemary
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at franciacorta.wine.
Cooking tools:
- Sous vide circulator
- Blender
- Butcher's twine
- Chef's knife
- Cutting board
- Kitchen scale
- Grater
- Baking dish
- Pot
- Saucepan
- Skillet
- Mixing bowl
- Ice bath bowl
- Colander
- Slotted spoon
- Wooden spoon
- Spatula
- Stove
- Measuring cup
Ingredients
- 1 capon
- 200 g bread
- 100 g Grana Padano cheese
- 150 ml capon broth
- 150 g butter
- 2 cloves of garlic
- salt to taste
- oil to taste
- thyme to taste
- rosemary to taste
- 1 bunch of parsley
- 2 onions
- 5 carrots
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Stuffed Capon - Italian recipes by GialloZafferano
yummy4recipes.com
Stuffed capon
visittuscany.com
Sweet Stuffed Capon Recipe
epicurious.com
How to prepare capon in champagne
coren.es
Stuffed capon with goose-fat potatoes and stir-fried sprouts ⋆Anne's Kitchen
anneskitchen.lu
Ravioli with capon broth - Italian recipes by GialloZafferano
giallozafferano.com
Ravioli with capon broth - Italian recipes by GialloZafferano
yummy4recipes.com
Focaccia with Caramelized Onions and Capers
offthelinecooking.com