In Italy, especially in Southern Italy, there is a famous saying, which reads “passata la festa, gabbatu lu santu” (something like “once the holiday is gone, the saint is duped“, more or less the same meaning as “once on shore we pray no more“) … in a nutshell, when somebody obtains something he/she really wanted, he/she often forget very quickly the thing he/she obtained.
So, quickly after Christmas holidays, it’s easy to forget the relax and the sumptuous lunches we had at Christmas.
But I say NO to this bad habit to forget too quickly, so I’m publishing now three recipes to remember Christmas when it’s already gone (sooooo gone). Two of these recipes are very traditional one, while one is a “leftovers” one, but all have something in common, Mr. Capon (which has already suffered castration in life, and deserves a little celebration, uh?!).
The first of these recipes, a very traditional one (and very festive), typical of Emilia region (but there’s a “war” between Modena and Bologna about their origin), tortellini in a capon broth. Needless to say, this is not a family recipe.. well, not my family, at least. I “stole” Sara’s family recipe (Sara aka Fiordifrolla), and I slightly modified it.
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