CAPON IN SALSA JANCA
a fine of 3-4 kg capon, capon sale.Far prepare the butcher, advising him to tie it well. Season with salt inside and out and roast it over moderate heat (180 ° -200 °), calculating 18-20 minutes per pound. The oven should not be too hot to avoid the capon turns too quickly and does not dry out the meat the surface. Sprinkle with the fat dripping. Check the cooking point pricking the thigh with a great August If the sauce that comes out is still rosy, the capon is not yet fully cooked: the sauce, in fact, must be incolore.Tagliare the pieces and salt lightly. Before you bring to the table, washed down with a spoonful of sauce. Serve accompanied by two sauces, one with the sauce, the other with the sauce janca.
Salsa janca
2 slices of bread, 1 egg, 25cl of meat broth, 2 tablespoons of apple cider vinegar diluted in 2 tablespoons water, ½ teaspoon of melegueta (replaceable with black pepper), crushed in a mortar, ¼ teaspoon ground ginger, ¼ teaspoon pepper, 1 pinch of saffron stigmas, salt. Finely crumble the bread by putting it in a grinder or blender. Beat the egg and add to bread. Allow to soak for a while. Stir in the broth hitting everything with a whisk. Mix the spices and add to the preparation, then add the verjuice (vinegar and water) or a mixture of lemon and water. Place over heat and bring to a boil, stirring constantly with a wooden spoon. When it thickens, remove from heat. Season with salt to taste and serve.
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