Morozzo Capon with Bilberry Sauce/Cappone di Morozzo in Salsa di Mirtilli

Serves 8


  • 2 tablespoons Filippo Berio Olive Oil
  • Flour
  • Salt
  • Pepper
  • 1 capon (about 3 pounds ) cut into pieces
  • 4 cloves garlic, cut in half
  • Fresh bay, sage and rosemary leaves
  • 1 bottle white wine
  • 1 cup mirtilli*
  • 1 teaspoon sugar
  • Ingredients


  1. Preheat oven to 375°F.
  2. Brush a rimmed baking sheet or baking pan with olive oil.  Set aside
  3. In a bowl or dish combine the flour, salt and pepper.  Dredge the capon pieces in the mixture to coat them and place them on the baking sheet.  Add the garlic, sage, rosemary and bay leaves.
  4. Sprinkle the capon with a little of the wine and bake for 45 minutes to an hour or until meat is tender.  Baste occasionally with more wine.
  5. Meanwhile, in a saucepan cook the mirtilli in 2 cups of the wine over medium heat until they are somewhat smooth.  Stir in the sugar then transfer to a blender or food processor and blend until smooth.   Serve warm with the capon
  6. *Blueberries are an excellent substitute.

This recipe was featured on Season 24 - Episode 2421.

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VITAmine syrup

Blueberry Ice Pops


5 Cups fresh blueberries
1/2 Cup sugar
1 Tablespoon lemon juice (ideally freshly squeezed)

1. Add all ingredients, along with 1/2 cup cold water, to a blender. Puree until smooth. Place a fine-mesh sieve inside a large bowl and strain mixture through it. Use a rubber spatula to press down as much of the liquid as you can. Discard solids in sieve. You should have a about 3 cups of the blueberry mixture; add more water and stir a little if it’s less than that.
2. Divide the blueberry mixture evenly among the ice pop molds or whatever else you’re using. Place wooden sticks in each mold and freeze for 3 hours.
3. When frozen, dip the bottom of molds in warm water for just 2-3 seconds to release.

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