MAKES 4 QUARTS
Brodo di Cappone, (capon broth), is rich and full-bodied, just the kind of broth needed to compliment homemade cappelletti. A capon is a rooster that has been castrated, and slaughtered before it is 1 year old. The meat is very flavorful with a good deal more white meat than turkey. Capons can be ordered in your grocery store or they can be found in the frozen meat section.
Or make the broth with a stewing chicken. Capon can also be used as the filling for cappelletti if you do not wish to use a combination of meats. I also serve the cooked capon with a sweet and sour (agrodolce) sauce.
1 5-pound capon, cut into pieces
1 1/2 teaspoons coarse salt
2 cloves garlic, peeled
1 large onion, peeled and studded with 8 whole cloves
1 bay leaf
2 large sprigs each of parsley and basil tied together with kitchen string
Juice of 1 large lemon
2 large ribs celery with leaves, cut into quarters
3 carrots, peeled and cut into quarters
1 tablespoon whole black peppercorns
3 plum tomatoes, skinned, seeded and cut into pieces
Put all the ingredients in a large stockpot and cover with cold water. Bring the ingredients to a boil, lower the heat and simmer covered for 1 1/2 hours or until the meat is tender. During the cooking, use a skimmer to skim off the foam that collects at the top and discard it.
With a slotted spoon, remove the capon pieces to a bowl. Pour the rest of the soup and ingredients into a cheesecloth-lined strainer over a large bowl. Press on all the solids with the back of a wooden spoon to extract all the juices. Discard the solids.
Cover and refrigerate the broth overnight, then skim any fat off the top before reheating. The broth can also be frozen for several months.
This recipe is from CIAO ITALIA IN UMBRIA by Mary Ann Esposito, published by St. Martin's Press in 2002.
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