Recipes made in Italy by Italians in Italian. Translated for You with Love
vegetable broth ( to taste )
1 oz butter ( 20 g )
flour ( to taste )
salt ( to taste )
black pepper ( to taste )
1 sprig thyme
1.5 cups white wine
1 capon
9 oz blueberries ( 250 g )
Roast the capon
Cut the capon into pieces, flavor it with a pinch of salt, and flour it. Put the meat to roast in a pan with the butter and 2 crushed cloves of garlic. Keep twisting the capon pieces, so that they become evenly brown.
Bake the capon
Pour on the roast a cup of white wine, let it evaporate on high heat, and flavor with a sprig of thyme. When the capon is roasted, transfer it into a baking dish, and put it in a pre-heated oven at 360°F for about 2 hours. During the cooking, pour little by little some hot broth, so that the capon doesn't dry up.
Cook the blueberries
When the roast is ready, remove it from the baking dish and keep it aside, it has to stay warm. Put the blueberries and the cooking sauce in a pan and let them cook. Drizzle with the remaining wine, add the pepper, and cook for 4-5 minutes.
Complete and serve
Now slice your roasted capon, complete the dish with the blueberry sauce, and serve.
