Insalata di Cappone

Name: Insalata di Cappone (Capon Salad)
Yield: 8 people
Cuisine: Italian
Ingredients: 150 g raisins; 1 cinnamon stick; ½ tsp ground black pepper; 250 g pine nuts, toasted lightly; sea salt; 1 × 2.5 kg poached chicken; 2 tbsp caster sugar; 250 ml red wine vinegar; zest of 1 orange and 1 lemon, in strips; a handful of parsley leaves; 2 bay leaves; top-quality olive oil

Capon Salad

Preparation info

8
people

Difficulty
Easy

Appears in

Alastair Little's Italian Kitchen

By Alastair Little

Published 1996

About

The title is a misnomer in that it is no longer possible to buy capons, and this is as true in Italy as here.

Ingredients

1 × 2.5 kg poached chicken
250 g pine nuts, toasted lightly
sea salt

Europe
Italy
Main course
Gluten-free
Mediterranean

Method

For the dressing put the vinegar in a pan and bring to the boil, then add the bay leaves, sugar, cinnamon, pepper, raisins and zests. Stir until the sugar is dissolved and leave over a very low heat to infuse.

Shred the chicken meat into a large bowl discarding all skin, fat and bone. This is a messy but easy job. Add the pine nuts to the chicken. Return the vinegar mix to the boil, pic