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Roast Capon and Passatelli in Broth

17/11/2023

Here is the recipe for roast capon and passatelli in broth, two dishes from the Italian tradition that are well suited to a Sunday lunch or a festive occasion.

Roast Capon

Ingredients

  • 1 whole capon of about 2-3 kg
  • 2 sprigs of fresh rosemary
  • 4 cloves of garlic
  • Salt and pepper to taste
  • Extra virgin olive oil
  • 50 g of butter
  • 1 glass of white wine

Preparation

  1. Preheat the oven to 180° C (350° F).
  2. Clean the capon, removing any feathers or innards.
  3. Season the inside with the rosemary sprigs and garlic cloves, salt, and pepper.
  4. Tie the legs and wings of the capon to keep its shape during cooking.
  5. Massage the outside of the capon with extra virgin olive oil, softened butter, salt, and pepper.
  6. Place the capon in a roasting pan and add a glass of white wine.
  7. Cook in the oven for about 2 hours or until a kitchen thermometer inserted in the thickest part of the meat reads 75° C (165° F).
  8. During cooking, baste the capon with its cooking juices every 30 minutes to keep it moist.
  9. Once cooked, let it rest for 10 minutes before slicing and serving.

Passatelli in Broth

Ingredients

  • 200 g of breadcrumbs
  • 100 g of grated Parmesan cheese
  • 3 eggs
  • Grated nutmeg to taste
  • Grated lemon zest to taste
  • 1.5 liters of meat or vegetable broth

Preparation

  1. In a bowl, mix the breadcrumbs with the Parmesan.
  2. Add the eggs, a pinch of nutmeg, and grated lemon zest. Knead until you have a smooth mixture.
  3. Bring the broth to a boil in a large pot.
  4. Form the passatelli using a potato masher or a specific passatelli tool, pressing the dough directly into the boiling broth.
  5. Cook for about 3 minutes or until the passatelli float to the surface.
  6. Serve the passatelli hot in the broth.

Curiosity

Passatelli are a dish from the Emilia-Romagna and Marche traditions, very beloved for their homely and comforting taste. Their name comes from the passatello, the tool originally used to shape them.

For a Christmas touch, in some areas of Italy, the capon is stuffed with a filling of meat, eggs, bread, and herbs. Roast capon and passatelli in broth can be accompanied by a good structured red wine, which will perfectly complement the richness of the dish.

Roast Capon and Passatelli in Broth