NEWS
Recipe
The Capon salad with beer Balsamic Vinegar is a traditional Christmas dish but you can enjoy it all year round! Pomegranate, walnuts, chestnuts and avocado add the final touch! Keep on reading to discover how to prepare this tasty recipe!
Ingredients for 4 people:
1 capon, Beer Balsamic Vinegar to taste1 pomegranate, about twenty shelled walnuts, about twenty boiled and peeled chestnuts, an apple, a bunch of aromas for broth, extra virgin olive oil to taste, salt to taste, pepper to taste
Procedure
Let’s start by filling a pot of water; add the bunch of aromas for the broth, a few grains of pepper and bring to a boil. At this point heat the capon’s skin and salt it well.
Then cook the capon in the previously prepared broth. Let it cook for an hour and a half, checking it from time to time. Examine the thighs that should come off without too much resistance. Furthermore, there should be no trace of red.
Allow the capon to cool in its cooking broth. Once cooled (better still lukewarm), remove the meat, taking care not to leave any bone in the meat. Then place it in a bowl.
At this point filter the broth with the strainer and pour it over the boneless capon. This will help you to avoid the oxidation of the meat.
Presentation
Arrange the capon in a dish; then season it with olive oil, a pinch of salt and the beer vinegar. Then garnish the capon with the grainy pomegranate, slices of apple, walnuts and chestnuts. The capon salad is ready to be enjoyed!
Check our blog for other tasty salad recipes!