Completely eviscerated, the AIA Capon was born, raised and slaughtered in Italy. Celebrate with AIA and cook the Quarter Capon the way you like it.
Alternatively, try this:
- 1/4 AIA Capon,
- 1/2 onion,
- 1/2 celery stalk,
- 1/2 carrot
Place the Capon in a large pot filled with water and a handful of coarse salt; add an onion, a celery stalk and a carrot; bring to the boil over medium heat.
Skim carefully as needed and continue cooking for about 2 hours. To serve, remove the Capon from the pan and set it on a platter, surrounded by seasonal vegetables and new potatoes.
This dish is excellent served with green sauce, mostarda and pearà sauce.