Capon with Indian cane
Place the capon cut into small pieces in a bowl, add a clove of crushed garlic, a pinch of salt and ground pepper, then sprinkle it with a shot glass of Grappa and let stand in a cool place for a couple of hours at least.
Meanwhile, thoroughly wash the pig bladders with very hot water and inflate them, checking if there are any splits.
Chop the shallots, celery and carrot and crush them together in a mortar. Mix the cinnamon powder and of four cloves with a pinch of salt and one of pepper.
Place the pieces of deboned capon inside the well dried pig bladders, add the vegetables and the mixture of salt and spices. Introduce in each bladder a piece of Indian cane, in order to allow the evaporation of the content.
Set a pot with salted water on medium heat and cook the bladders in suspension above the water: they should all be tied up with white kitchen twine.
Serve by cutting the blisters on the table, accompanying with grated horseradish, mustard and green sauce.
Recommended Grappa:
Sarpa di Poli
Recipe from the book "Grappa & Cucina. Nella tradizione delle Venezie".
- Ingredients:
1,3 deboned capon
1 carrot
3 shallots
1 stalk white celery
1 large clove of garlic
Cinnamon and cloves
Grappa
3 pieces of Indian cane
3 small pig bladders
Salt
Pepper
Chopped parsley - Author:
- Sergio Boschetto, Galliano Rosset, Amedeo Sandri
- Typology:
- Second course
- Preparation time:
- About 40 minutes
- Notes:
- Dish of the Venetian tradition, called in the local dialect "capon in canevera".
