Ingredients: Per 4 servings
- 4 ½ lb capon
- 2 oz anolini
- 1 carrot
- 1 onion, medium
- 1 stalk celery
- grated Parmigiano Reggiano cheese
- salt and pepper
- 1 ¾ oz butter
- 1 oz all-purpose flour
- 3 ½ oz grated Parmigiano Reggiano cheese
- 3 ½ oz ham
Boil the capon or chicken in water with the vegetables, salt and some peppercorns. Drain, and remove all the meat, cutting it into medium-sized fillets.
Skim the fat off the stock. Prepare the sauce by browning the flour in the butter and then diluting with the capon stock. Mix in the cooked prosciutto chopped very finely and the cheese.
Sieve the sauce to make it homogeneous. Then cook the “anolini” in the remaining stock, removing when “al dente”. Drain. In a buttered oven-dish, arrange a layer of capon fillets and sprinkle these with cheese.
Put on top of this, a layer of “anolini”, dressed with some small flakes of butter and grated cheese. Cover with the sauce (which must have the density of cream) and bake at 400° for about 15 minutes, until lightly browned.
Recipe by Carlo Nascia, cook at the court of the Farnese in Parma in the 1500s, adapted for today’s cuisine.