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Fettuccine with Capon and Mushrooms
Source of Recipe
Internet
List of Ingredients
1 Lb. Capon Legs and thighs - previously cooked (boiled)
1/2 Cup Extra virgin Olive oil
1 Lg. Carrot - whole
1 Lg. Celery stalk - cut in half
1 Lg. Onion - quartered
2 Oz. Mushrooms - Porcini: soaked in water 30 minutes
1 1/2 Cups Mushrooms - Crimini: sliced and crudely chopped
6 Cloves Garlic - chopped fine
2 Cups Béchamel sauce see Roast Beets & Béchamel recipe
1 Tsp. Pepperoncino (hot pepper) flakes
6 Sage leaves
1 Cup Cheese - Parmesan: grated
Recipe
PREPARING THE CAPON
The capon can be prepared as much as 2-3 days in advance. If a capon is not available turkey or chicken, but these will not be as subtle in taste and texture as capon.
Rinse the capon (or turkey/chicken) under warm running water. Remove as much fat as you can while rinsing. The fat can either be saved for rendering or discarded. Tie the capon legs together with string, and tie the bird once around the middle and once around the breast to keep the wings in place. The tying makes the bird easier to handle later.
Boil the whole bird in water to which a carrot, a celery stalk, an onion and salt and pepper have been added. Boil gently for 2 hours. If desired add 4-6 fresh sage leaves to the water. Strain and save the stock. What is not used in this dish can be used in any dish calling for chicken stock. Remove the capon from the pot and let cool completely.
Once cool, separate the breasts from the capon and set aside for another use. One great use is marinated capon breast. Vincent Bugialli has a great recipe for this in his "Foods of Italy". Another use is Risotto con Capone e Piselli A recipe for this dish will be posted at a later date, or upon request.
PREPARING THE BÉCHAMEL
Prepare the béchamel as described in the link provided in the Ingredients section. At the last heating stage add 1/2 cup of the chopped Crimini mushrooms. Set aside.
PREPARING THE PASTA SAUCE
Prior to preparing the sauce, fill a pasta pot with water and begin to heat the pasta water over low heat. Try to time this dish so that the pasta is ready within 10 minutes of the completion of the sauce.
Cut the remaining capon meat, legs and thighs into chunks. Place them in a flat bottom wok or a sauté pan large enough to hold all of the ingredients. Add the olive oil, six chopped cloves of garlic, the sage leaves. Squeeze the water from the Porcini and chop them crudely. Add the Porcini and the Crimini mushrooms and the hot pepper flakes to the pan. Mix all ingredients well, and cook for 6-8 minutes over moderate heat. The garlic should be translucent but not brown. Add 1 cup of the capon stock and mix well. Cook for 10 minutes. Add the béchamel sauce, and cook gently for another 10 minutes. During this last cooking, season generously with black pepper. Add salt to taste. Turn off the heat. Place the dishes from which you are going to serve the pasta into a 325 degree oven to warm.
By now the pasta water should be boiling. Salt the water, and add the fettuccine noodles . When the fettuccine is very al dente, drain the noodles, and add them to the capon and béchamel mix. Gently toss to coat all of the noodles. Cook over high heat for 2 minutes stirring constantly, add 1/2-2/3 cup capon broth, continue to stir and heat for one minute. Serve in the prewarmed dishes. Add grated parmesan cheese to each plate as it is served.
Roast Beets in Béchamel Sauce
3 Med. Beets - yellow
3 Med. Beets - red
3 Med. Beets - chioggia
2 Cups Bechamel sauce - see below
PREPARATION OF THE BEETS
Wrap the beets in aluminum foil and bake at 350 degrees until al dente. This should be about 40 minutes. Allow to cool until they can be handled. Peel. Let cool completely and cut into 1/4 to 1/2 inch slices. Place in a bowl and add a little olive oil. Mix gently. This will keep them from sticking together. Turn the oven up to 375. This will preheat it for the next step.
PREPARING THE BÉCHAMEL
This is my own version of a recipe for microwave béchamel given by Barbara Kafka in her book, "Microwave Gourmet Cooking". Add Two tablespoons of butter or margarine to an oven proof glass casserole bowl. Cover with a paper towel, and microwave on high for one minutes. Add two tablespoons of flour, mix with the butter or margerine and heat, covered, on high in the microwave for 1-1 1/2 minutes.
Add 1/2 cup of chicken stock and 1/2 cup of 2% milk. Stir to break up lumps and microwave on high for 2 minutes. Check after two minutes to see if it needs to be stirred. If so, stir and heat for another 2 minutes.
Add another half cup of milk and heat on high for 4 minutes. After this time the béchamel should be about as thick as heavy cream. If too thick, adjust with chicken broth, and cook until creamy, usually about 2-3 minutes. If too thin cook for another 4 minutes. If still too thin, add two tablespoons of flour dissolved in 1/3 cup of chicken stock. Cook another 4 minutes until creamy. After making this sauce a few times, it becomes easier to judge exactly how much liquid is necessary to obtain the consistency desired.
At this point the béchamel can be seasoned in a number of ways. Add salt to taste, and 1/8 Tsp. of black pepper. Alternatively, add 1/4 Tsp. of ground nutmeg and 1/8 Tsp. of white pepper. (Careful, the white pepper has a strong flavor) Cover the béchamel and set aside. If it thickens too much, add milk, water or chicken stock until it is the consistency of a heavy cream.
PREPARING THE BEETS
Lay the sliced beets in a baking dish large enough to hold them in three rows. the first lengthwise row should be layered red beets. Next to it place a row of yellow beets, and next to that place a row of Chioggia beets. Cover the beets with béchamel sauce. Sprinkle grated parmesan cheese over the top of the béchamel. Bake for 30 minutes in a 375 degree preheated oven. During the last five minutes turn the oven to 450. This will result in a crisp brown crust.
Serve hot. This dish is a good vegetable dish to accompany a simple pork or veal roast.
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