Capunet Piemontesi are a traditional dish of Piedmontese cuisine, which dates back to the 15th century. Their origin dates back to the need to use leftover meat to create a new and tasty dish.
The name capunet comes from the French "chaponné", which means "castrated". In fact, originally the dish was prepared with capon meat, i.e. a good quality castrated chicken.
Over time, capunet has been prepared with different meats, including veal, pork and lamb. The preparation involved the use of minced meat, mixed with breadcrumbs, eggs, cheese and herbs such as garlic and sage.
The meat was then rolled up in a cabbage or chard leaf, tied with a cotton thread and then cooked in a pot with meat broth. In fact they are cabbage rolls stuffed with minced meat.
Today the Piedmontese capunet is a very popular dish, which is served as a main course or as an appetizer. Its preparation may vary slightly, but its goodness and its tradition have remained unchanged over the centuries.
Ingredients
1 savoy cabbage
400g mixed minced meat
1 carrot
1 onion
2 cloves of garlic
3 tablespoons of Parmesan
80g of soaked bread
Milk to taste
1 egg
A pinch of nutmeg
1/2 glass of white wine
Salt, pepper and extra virgin olive oil q.b
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14 окт 2024
