Cappone Salad - Insalata di Cappone in Saor

                                          

First time that I tried this antipasto, the sweet and sour sauce is a perfect complement to the tender capon meat.  This Venetian cuisine cappone salad, especially served with antipasto or contour, It is a simple and tasty piatto, prepared with cappone, cipolle, aceto, zucchero and uvetta. SAOR is a sweet and sour sauce that is used to marinate fish and vegetables. It is made with onions, vinegar, raisins, pine nuts, and sometimes other ingredients such as sugar, cinnamon, and cloves.

The ingredients of the dish "insalata di cappone al saor" are:

• 1 1.5-2 kg capon, deboned and cut into pieces
• 2 large onions, thinly sliced
• 200 ml red wine vinegar
• 100 g sugar
• 50 g sultana raisins
• 1 tablespoon extra virgin olive oil
• Salt and pepper to taste

The instructions are:

1. In a frying pan, brown the onion in the extra virgin olive oil.
2. Add the red wine vinegar, sugar and sultana raisins.
3. Cook over low heat for about 30 minutes, or until the onion is soft and the liquid has reduced.
4. Add the capon cut into pieces and cook for another 30 minutes, or until the meat is tender.
5. Season with salt and pepper and serve.

Tips:

• For a more intense flavor, you can also add a pinch of cinnamon and cloves to the pan.
• If you prefer, you can substitute balsamic vinegar for the red wine vinegar.
• You can serve the "insalata di cappone al saor" with toasted bread.
  
  

Rosteria Luciano - Ristorante Bologna has this salad in their menu (Oct 2023).

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Sergio Musetti California Apostille - Translations