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Christmas capon (Cappone Natalizio) from The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food (page 281) by Lynne Rossetto Kasper

  • nutmeg
  • prosciutto di Parma
  • capon
  • dry Marsala wine

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Notes about this recipe

  • Eat Your Books

    Advance prep: Seasoned capon must be refrigerated for 24 hours before cooking.

  • twoyolks on January 01, 2019

    The capon turned out very well. It was tender and juicy. That said, I'm not really sure this recipe really added a whole lot as it's rather simple.

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