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- Capon Broth, the Recipe and Secrets
Easy
120min
4 People
Capon Broth, the Recipe and Secrets
Here is the easy recipe to make a flavorful capon broth perfect for any occasion.
Ingredients
4 People
1 Half AIA Capon
2-3 liters of water
2 carrots
2 celery stalks
2 bay leaves
1 onion
1 tablespoon of tomato paste
3-6 cloves
2 juniper berries
Salt
Pepper
Description
The capon broth is one of the basic recipes in the kitchen, particularly in the tradition of Emilia Romagna and lends itself to numerous applications at the table.
Usually used to cook fresh pasta, such as tortellini or cappelletti, it can be further flavored by adding a delicious Parmesan crust during cooking.
Here then is the easy recipe for capon broth, which will warm you on cold winter days.
Procedure
1
First, you need to cut the capon into parts. Clean the carrots and celery well and cut the onion. Arrange the pieces of capon in a large enough pot, adding the vegetables and onion. Then add the cloves, the juniper berries and the bay leaves adjusting with salt and pepper. Cover the ingredients by filling the pot with 2-3 liters of water.
2
Pour a tablespoon of tomato paste to give a bit of color. Bring to a boil with the pot covered, then remove the foam that forms gradually with a skimmer.
3
At this point, lower the flame to a minimum, cover the pot making sure to leave a small gap and let it simmer for a couple of hours or until the capon pieces are tender.
Product information may undergo changes, temporarily causing variations between the information on this page and that on the product label. We therefore invite you to always verify and consider the information on the product label before using and consuming it.
Suggestions
Capon broth has a more intense flavor compared to chicken broth, but it can also be used for the preparation of a good risotto!
If you have some leftover, keep it in the refrigerator for a maximum of two days, after which it must be consumed. Alternatively, you can freeze it for later use.
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