Capitone Recipe of the Day After, ingredients, steps and advice

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Did not you manage to consume the whole cap on the day of the eve? Here is a recipe to keep it and enjoy it in the following days

At Christmas, more than a plate, the eel is a symbol: some people cook it fried, some baked and some stewed, but that pezzullo del buonugurio can not miss on the tables of the Neapolitans.

Today we would like to suggest an old recipe to "recycle" the advanced capitone from the evening of December 24: the recipe of the Capitone of the day after it is a sort of marinated fried capon to make the preparation suitable to be preserved over time.

You can also consume it in the days following the Christmas holidays and continue to eat it leaving the strong flavor of this typical dish unaltered.

Preparation time of the capitone of the day after

Ingredients

  • 400 gr capon fried previously
  • 1 big white onion
  • 50 ml vinegar
  • salt and pepper to taste
  • a sprig of parsley
  • 1 clove of garlic
  • 10 gr pine nuts
  • 20 gr raisin

Does the fried Capitone move forward? No problem!

After having fried the pieces of capitone well and served them on the table the evening of December 24, many times advance leftovers: put them aside in a terracotta or ceramic bowl and, in the meantime, prepare the sauce.

We prepare the seasoning

Then proceed with the sweat in a pan, with a drizzle of extra virgin olive oil, the onion reduced to thin slices and salt and pepper to taste. Let them cook until they lose their liquid and as soon as it is dry, let's fade with the vinegar and shortly after we put the fire out.

We enrich the dish

Add to the onions and their sauce, after turning off the heat, a mixture of pine nuts and raisins (if you prefer it can be enriched also, or in place, of the same quantity of black olives and desalted capers).
Pour the prepared mixture still hot in the bowl where we placed the fried capon, adding whole peeled garlic cloves and chopped parsley. We cover everything with kitchen foil and serve as needed.

Notes from the cook

This method of conservation is used throughout Italy, will make sure to keep the dish for 3-4 days at least!

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