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    Capon Soup with Bread Dumplings and Radicchio Rosso di Treviso

    "to warm up cold winter evenings"
    Preparation For the broth: remove part of the skin from the thigh of the capon (for thinner broth). Place the thigh and vegetables in plenty of water and bring to a boil. Skim occasionally, season with salt and cook for about two hours. Turn off the heat, allow the broth to cool and drain the liquid from the thigh. Cut the meat from the bone and cut into even pieces. Strain the broth and return to a boil. For the dumplings: mix the bread with cheese, salt, black pepper, lemon zest and eggs. Then add the finely chopped radicchio. From into a ball and refrigerate for at least an hour. Form the breand dough into cylinders and then cu tinto small duplings. To serve: place the dumplings in the broth and boil for two minutes. Add the capon pieces. Serve hot.