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
  • EYB Comments

    Seasoned capon must be refrigerated for 24 hours before cooking.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    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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