Main courses, Ricette d’autore

Capon salad

Ingredients for 6 people

Meat from ½ boiled capon

3 carrots and 1 medium onion

2 sticks of celery and 1 bell pepper

a large handful of parsley

a small handful of raisins, soaked in lukewarm water

100 g toasted pine nuts

1/2 glass extra-virgin olive oil

1/2 glass wine vinegar

salt

sugar

Balsamic Vinegar of Modena PGI

Preparation

Author: Laura Galli

Peel the carrots and onion,  remove core and seeds from the bell pepper, remove any stringy bits from the celery and carefully separate the leaves from the parsley. Wash all the vegetables and use a knife to chop them fine enough to make a sauce. Place the chopped vegetables with the extra-virgin olive oil and sauté on high heat, mixing continuously. Lower the heat so that the vegetables will slowly release their water; after 10 minutes add the wine vinegar and keep cooking on medium heat for 15-20 more minutes. Stop before the vegetables loose all their texture. Adjust the salt and sugar to your taste to achieve a sweet-sour balance. Add the soaked raisins and toasted pine nuts.  Break up the capon meat with your hands and mix it in.

Serve the capon salad with mixed greens and a generous drizzle of Aceto Balsamico di Modena PGI.