As promised, here I am with the second recipe to remember the Christmas holidays. The protagonist is Mr. Capon (again), this time in flesh and blood, not as a stock.
This recipe, in fact, is born to reuse the capon’s boiled meat once you made the stock for your tortellini.
I immediately thought of a salad, light and perfect as an appetizer or a delicious second course, and also immediately I decided to make it Sicily-scented, by adding oranges (slices and juice) and almonds.
Recipe doesn’t have doses: it goes to the taste.
- capon boiled meat
- 2 or 3 oranges
- peeled almonds (or, if you prefer, unpeeled ones, or both)
- ground pepper
- extra-virgin olive oil
- aromatic vinegar/aromatic vinegar glaze (if you like it)
- Cut the boiled and cold capon meat into julienne strips and place them a bowl.
- Peel 2 oranges to their bare flesh, keeping aside some whole slices and cutting the remaining in half. Squeeze an orange (or even more than one, if necessary).
- Add the orange slices to the capon meat, keeping some aside for decoration.
- Then add the almonds, partly cut into pieces.
- Season with salt, ground pepper, extra-virgin olive oil, orange juice and, if you like/if necessary, with aromatic vinegar or aromatic vinegar glaze (in my case it gave some balance to the salad, since oranges were very sweet). I know that someone doesn’t like it, so every tablemate could add vinegar depending on his/her taste.
- Assemble the dish with the aid of a pastry rings (or, if you haven’t one, fill a little bowl and then turn it upside down, to create a dome) and garnish it with orange slices, almonds, freshly ground pepper and some aromatic vinegar glaze.