| Brodo di cappone
Capon broth Makes 3 quarts 4 1/2 quarts(18 cups) cold water 2 tablespoons coarse salt 1 medium yellow onion,cut in quarters 2 carrots,peeled and cut in quarters 2 medium-sized ribs celery, without leaves,roughly chopped 16 to 20 sprigs flat-leaf parsley 1 capon,about 5 to 6 pounds(2 1/2 kilograms) Bring a stockpot with 4 1/2 quarts cold water to a boil, add the salt,onion,carrots,,celery,and parsley. Cultural Background Giuseppe Caputo |
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Last modified 20th April, 1998