1 1/2 cups of hazelnuts, peeled and toasted
1/4 cup of French mustard
2 tablespoons of butter
1/2 teaspoon of salt
1 1/2 kg of capon
1 bottle of white wine
5 cloves of garlic, peeled
8 sprigs of fresh thyme
2 diced carrots
2 diced celery stalks
2 leaves of bay laurel
2 large pieces of salami
2 sprigs of parsley
2 eggs
Acompanhamento
2 tablespoons of freshly chopped coriander
1 tablespoon of olive oil
1/2 teaspoon of salt
2 small bell peppers, diced
2 small red peppers, diced
1/4 cup of paprika
1 1/2 cups of hazelnuts, peeled and toasted
1/4 cup of French mustard
2 tablespoons of butter
1/2 teaspoon of salt
1 1/2 kg of capon
1 bottle of white wine
5 cloves of garlic, peeled
8 sprigs of fresh thyme
2 diced carrots
2 diced celery stalks
2 leaves of bay laurel
2 large pieces of salami
2 sprigs of parsley
2 eggs
Acompanhamento
2 tablespoons of freshly chopped coriander
1 tablespoon of olive oil
1/2 teaspoon of salt
2 small bell peppers, diced
2 small red peppers, diced
1/4 cup of paprika
1
No bottom of a large pot, add the onion, carrot, and salami
Pour in the wine, garlic, thyme, and parsley
Cook over low heat with the lid on for 3 hours
2
Blend the hazelnuts in a blender until they form a fine powder
Set aside
Mix the eggs with mustard and set aside as well
3
Preheat the oven to medium temperature
When the meat is tender, remove it from the pot and cut it into thin slices
Reserve the cooking broth
Dip each slice in the egg mixture and then coat in hazelnut powder
Place on a baking sheet and bake for 30 minutes or until lightly browned
4
Blend the reserved cooking broth with cooked vegetables and pass through a fine-mesh sieve
Add butter, mix, and set aside
Acompanhamento
Sauté the bell peppers and red peppers in olive oil and coriander for 10 minutes or until tender
Season with salt and paprika, and set aside
Montagem
In the center of a plate, place a layer of vegetables, then add the meat, and finally the sauce around it.
