Bucatari5stele
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Aici puteti gasi ultimele noutati in domeniul gastronomiei profesionale, de la cele mai exotice preparate de bucatarie internationala si nu numai cu proponderenta in cea asiatica dar si in bucataria franceza la mancare gatita in casa.


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ROAST CAPON WITH VEGETABLES CHIPS BY FDL

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1 ROAST CAPON WITH VEGETABLES CHIPS BY FDL on Tue Apr 22, 2014 12:26 pm

Chef Pipos Petre

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A delectable main course of roasted capon with caramelized potatoes, carrots, cauliflowers and artichokes
Ingredients
For the Capon

Capon 1
Rosemary 2 sprigs
Sage 10 leaves
Garlic 2 cloves
Salt 18 g, coarse
Peppercorn 5, black
Meat stock 480 ml
Butter 120 g (in alternative, lard)

For the Side Dish

Potato 4
Carrot 2
Cauliflower 2
Artichoke 2

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Preparation time 10 m
Cooking time 2 h 30 m
Recipe category Main course
Recipe yield 8
Recipe cuisine Italian

Preparation

You will need a large oven dish for this recipe. Heat a ventilated oven to 180°C.

Mince garlic, rosemary and sage with a few peppercorns and some coarse salt. Massage the capon inside and out and grease it with the lard.

Wash the vegetables, cut them into wedges and arrange them around the capon.

Roast in the oven, turning occasionally and adding broth; halfway through the cooking time, cover with a lid or aluminium foil. Try sticking a fork into the meat, and if it goes in easily, it is cooked.

Cook it under the grill for about ten minutes before taking it out of the oven so that it will be nice and crisp.

The vegetables will be ready earlier, after about 40 minutes; check them with a fork, and if they are done, remove them and keep them hot until serving time.

Wine pairing: Morellino di Scansano

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