Ingredients for 4 people
1/4 Capon
345ml Lambrusco di Sorbara DOCG
500g Cappelletti romagnoli with cheese
Celery q.s.
Carrots q.s.
Onion q.s.
Salt q.s.
Oil q.s.
Water q.s.
Sage q.s.
Procedure
Prepare a mirepoix with celery, carrots, and onion. Cut the capon into pieces.
Place everything on a baking sheet covered with parchment paper, drizzle with a bit of oil, and bake at 180°C until the capon meat appears well browned.
Then pour everything into a pot, cover with water, and simmer over low heat for about 3-4 hours.
Adjust seasoning, strain everything, and our capon broth is ready.
In a pan, pour the Lambrusco di Sorbara DOCG and reduce it by ¾ over low heat.
Cook the Cappelletti romagnoli with cheese from Laboratorio Tortellini in the capon broth for about 3-4 minutes, plate, and decorate with a few drops of Lambrusco di Sorbara DOCG reduction.
