Since the Middle Ages, capon broth (called ‘brodo al cappone’ in Italian) has been a traditional dish of festivities in December to celebrate the winter solstice. During the cold nights of vigil around the fireplace, stories were told about eating rich and substantial meals full of nutritious ingredients.
Cited in literature throughout history, capon also appears in the classic tale of the “The Betrothed” by Alessandro Manzoni – when Renzo gives the lawyer Azzeccagarbugli four capons, considered an authentic delicacy at the time. The number four was also significant in Milan, where it seems that it was traditional for the wealthiest families to breed four capons for the holidays – one for Saint Ambrose, one for Christmas, one for New Year’s Eve and one for the Epiphany. Back then, the capon was bred in the courtyard, but today, you can purchase them at the supermarket or at your local butcher to keep the tradition alive!
Making stuffed capon
For the filling, you’ll need the following ingredients: 7 oz of minced veal, 3 oz of sausage, 2 oz of giblets, 2 oz of soppressa veneta salami, stale bread and 1 cup milk. And don’t forget the spices – pepper, nutmeg, rosemary, garlic, sage, parsley and thyme all make the flavor even more delicious. Once you have mixed the ingredients and made the dough, use it to stuff the capon and close the opening with a needle and kitchen twine. Brush the capon with oil and cover with aluminum foil. Preheat the oven to 355°F (180°C) and slow-roast the capon.
The ideal side dish for stuffed capon
As a side dish, you can make a fresh mixed salad, rosemary baked potatoes or sautéed vegetables. The extra touch? A variety of sauces! Salsa verde with parsley or the version with celery, white sauce with horseradish, or a sauce made using walnuts. Present the capon in the center of the table garnished with pomegranate seeds, a symbol of fertility and good luck for the New Year. If you’re looking for a meatless stuffing alternative, use a chestnut filling – a true delicacy everyone will love.