FETTUCINE CON CAPPONE E FUNGHI

(Fettucine with Capon and Mushrooms)

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

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.


FrmBottomBar.gif (1768 bytes)


Last updated on: 06/03/99 12:51:19 AM