"I can take the recipe with a lot of Christmas capon stewed with the humpbacks. A high dose of fat goodies!
Preparation of capon : How
usual flamed skin of the capon to remove any remaining feathers.
Chop all the herbs with celery, carrots, onion, garlic, sage and rosemary, parsley, all in abundance (say, a bowl full).
Divide the capon pieces (quarters can fit) and put it together to beat them in a pan (preferably earthenware), add oil, salt and pepper and brown.
usual flamed skin of the capon to remove any remaining feathers.
Chop all the herbs with celery, carrots, onion, garlic, sage and rosemary, parsley, all in abundance (say, a bowl full).
Divide the capon pieces (quarters can fit) and put it together to beat them in a pan (preferably earthenware), add oil, salt and pepper and brown.
Add white wine (the red-meat changes color, but that's okay) and once nuanced, tomatoes (tomatoes, concentrated tomato puree, what you have is fine) and cook, adding water or broth if necessary.
Preparation of the outline :
Clean and boil the humpbacks (or card).
Cooking should not be too long to avoid spappolino, fry them with a light smattering and let them take the capon flavor in the sauce (I suggest you do when you have already removed the capon because otherwise there is everything in the pot).
Then put everything together and serve ... The cranberry is not easy in this flat! :-)))
Then put everything together and serve ... The cranberry is not easy in this flat! :-)))
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