Name: Cappone con le noci (Poached Capon with Walnut and Bread Stuffing)
Yield: Serves 6
Cuisine: Italy
Ingredients: 2 carrots, peeled and chopped; 1 large yellow onion, chopped; Pinch of ground cinnamon; 3 egg yolks; 4 tablespoons unsalted butter, melted; ½ cup heavy cream, or as needed; freshly ground black pepper; 1 or 2 pinches of freshly grated nutmeg; ½ cup grated Parmesan cheese; 4 or 5 fresh flat-leaf parsley sprigs, 1 bay leaf, and 1 fresh thyme sprig, tied in a cheesecloth sachet; 1½ cups fresh bread crumbs; 2 cups walnuts, toasted and coarsely chopped; Fresh lemon juice; 1 capon, about 8 pounds; Mostarda di frutta; 2 celery stalks, chopped; Salt

Preparation info

Serves
6

Difficulty
Medium

Appears in

Italian Slow and Savory

By Joyce Goldstein

Published 2004

About

Italians appreciate the moist texture of poached foods. The flavors are usually mild, but they are commonly spiced up at the table with wonderful condiments such as salsa verde and mostarda di frutta. The walnut stuffing for this Lombardian poached bird is quite rich and flavorful, so you may want to serve only vegetables, and not a starch, alongside. Cooks in the Trentino, to the northeast of Lombardy, also mak