Quantcast

Braised capon in Orvieto with shaved white truffles and fall - KOAM TV 7

Braised capon in Orvieto with shaved white truffles and fall vegetables

  • 1 capon, 6 to 8 pounds
  • 11/2 cups olive oil , divided
  • 1 bottle Orvieto Classico white wine, divided
  • 12 cups water, divided
  • salt and freshly ground pepper
  • 5 cups mixed vegetables, such as celery root, rutabega, turnip, onion, celery and carrots, peeled and cut into 3/4-inch cubes
  • white truffles

For the capon: Cut the capon into pieces-leg and thigh attached to each other, breasts, wings and backbone.

Prepare the stock: In a large pot over medium heat, warm 1/2 cup of the olive oil. Sauté the wings and backbone until slightly browned on all sides. Deglaze with 3/4 cup of the wine, and add 8 cups of the water. Simmer for 1 hour over medium heat to make a light broth. Strain and set aside. Prepare the capon: Season the rest of the capon pieces with salt and pepper. In a large skillet with high sides, heat 1/2 cup of the oil and add the capon. Sauté gently on all sides until pale golden. Remove the capon, and reserve on a platter. Add the vegetables to the pan, and sauté just until warmed through. Deglaze with the remaining wine, and put the capon pieces back into the pan on top of the vegetables. Add enough of the capon broth to cover. (If there isn't enough stock, add the remaining water until you have enough liquid.) Bring to a simmer, cover, and cook until the meat falls off the bone, about 35 to 40 minutes. Carefully lift out the capon pieces and the vegetables, and store them in separate bowls. Raise the heat under the skillet, and reduce the cooking liquid by half.

Meanwhile, remove the capon meat from the bones. When the liquid has reduced, place the meat back into the broth. Stir in the remaining 1/2 cup olive oil, and adjust the seasoning. Serve a scoop of the vegetables topped with the capon meat and broth. Shave some white truffle over the top of each serving. Serves 6

Recipe courtesy of Italian Cooking & Living magazine.  Click here to view more delicious Italian recipes!

  • Recipes from the KOAM Morning NewsAll RecipesMore>>

  • Soy Lady: Cool Crunchy Soy Wrap

    Soy Lady: Cool Crunchy Soy Wrap

    Tuesday, April 17 2018 9:22 AM EDT2018-04-17 13:22:55 GMT

    Cool Crunchy Soy Wrap Ingredients:  1 cup frozen shelled edamame, cooked and cooled 1 cup frozen baby white and gold corn, cooked and cooled 1 cup soy veggie crumbles, cooked and cooled ¼ cup chopped green onions ¼ cup chopped red pepper 1 cup creamy Italian salad dressing ½ cup roasted salted soy nuts Leaf Lettuce or flour tortillas Directions: Combine in large bowl edamame, corn, veggie crumbles, green onions, red pepper and Italian salad dr...

    More >>

    Cool Crunchy Soy Wrap Ingredients:  1 cup frozen shelled edamame, cooked and cooled 1 cup frozen baby white and gold corn, cooked and cooled 1 cup soy veggie crumbles, cooked and cooled ¼ cup chopped green onions ¼ cup chopped red pepper 1 cup creamy Italian salad dressing ½ cup roasted salted soy nuts Leaf Lettuce or flour tortillas Directions: Combine in large bowl edamame, corn, veggie crumbles, green onions, red pepper and Italian salad dr...

    More >>
  • Pittsburg Farmer's Market: Veggie Pizza (Part 2)

    Pittsburg Farmer's Market: Veggie Pizza (Part 2)

    Tuesday, April 10 2018 9:05 AM EDT2018-04-10 13:05:54 GMT

    Nutrition Facts Serves 16  (Amount Per Serving)              (% Daily Value) Calories                                             244 Total Fat           &...

    More >>

    Nutrition Facts Serves 16  (Amount Per Serving)              (% Daily Value) Calories                                             244 Total Fat           &...

    More >>
  • Pittsburg Farmer's Market: Veggie Pizza (Part 1)

    Pittsburg Farmer's Market: Veggie Pizza (Part 1)

    Tuesday, April 10 2018 8:35 AM EDT2018-04-10 12:35:05 GMT

    Veggie Pizza Prep Time 10 minutes Cook Time 2 hours Total Time 2 hours 10 minutes Servings 16 servings Calories 244 kcal Ingredients 2 packages refrigerated crescent rolls 2 (8 ounce) packages cream cheese softened 1 cup mayonnaise 1 packet dry Ranch dressing mix or make it from scratch 1 cup chopped broccoli 1 cup chopped cauliflower 1 cup chopped or shredded carrots 1 cup shredded cheddar cheese ¼ cup each additional chopped vegetables such as bell pepper,...

    More >>

    Veggie Pizza Prep Time 10 minutes Cook Time 2 hours Total Time 2 hours 10 minutes Servings 16 servings Calories 244 kcal Ingredients 2 packages refrigerated crescent rolls 2 (8 ounce) packages cream cheese softened 1 cup mayonnaise 1 packet dry Ranch dressing mix or make it from scratch 1 cup chopped broccoli 1 cup chopped cauliflower 1 cup chopped or shredded carrots 1 cup shredded cheddar cheese ¼ cup each additional chopped vegetables such as bell pepper,...

    More >>
*DISCLAIMER*: The information contained in or provided through this site section is intended for general consumer understanding and education only and is not intended to be and is not a substitute for professional advice. Use of this site section and any information contained on or provided through this site section is at your own risk and any information contained on or provided through this site section is provided on an "as is" basis without any representations or warranties.
Powered by Frankly

KOAM - Licensed to Pittsburg, Kansas
Send tips, ideas and press releases to: tips@koamtv.com
Send newsroom questions or comments to: comments@koamtv.com
Phone: (417) 624-0233 or (620) 231-0400
Web comments or questions: webmaster@koamtv.com
Newsroom Fax: (417) 624-3158

Powered by WorldNow All content © Copyright 2000 - 2018 KOAM. All Rights Reserved. For more information on this site, please read our Privacy Policy, and Terms of Service, and Ad Choices.