Questa ricetta risale alle antiche tradizioni del Natale a Genova, veniva servito la sera della vigilia o il giorno stesso di Natale. Al giorno d'oggi sono i ravioli la portata della festa, ma in passato questi venivano preparati per il giorno di S.Stefano, utilizzando gli avanzi del giorno precedente.
Per il gran giorno, invece, erano consacrati i cosiddetti "Natalini", a cui seguiva il cappone bollito.
Tempo di preparazione
3 ore
Difficoltà della ricetta
Easy Recipe
Ingredients
a whole capon
about 2 kg 500 grams of beef from
boiled carrots, onions and celery to taste
cloves to taste 300 g macaroni Christmas, called "natalini"
300 grams of sausage
doses of this recipe are suitable for 4 people
Preparation
must first prepare the broth, boil in a large pot carrots, onions and celery.
If you like, dress the onion with cloves. Cut the head
(With all the neck) and the legs of capon, gutted and eliminate the fat. To obtain a stock
less fat, you must also remove the skin. Flame
the skin to eliminate the last remaining feathers.
When the water boils, submerge the whole capon and beef in one piece, making sure they are fully covered by broth.
Making a boil again, cover, reduce heat and simmer for two hours.
The meat should be tender, but not discard.
Half an hour before the end, add salt to taste the broth.
Drain capon and beef, remove the vegetables and strain broth.
Preparing the stock in advance (eg the day before), you can also further degrease: the capon broth is in fact quite fat.
Put the broth on the stove and bring to a boil.
meanwhile shelling the sausage into balls.
Dip in boiling broth sausage and macaroni, without breaking.
Bring them cooked (6-7 minutes), and serve hot.
Images
Notes
natalini I found (at least in Genoa) in grocery stores and sometimes in supermarkets.
Other versions of this recipe add at the end of cooking tripe (already cooked in broth) or a sauce made with the giblets of the capon.
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