Capon In Cardoon Sauce

Preparation:

Preparation: Prepare the broth by placing two liters of cold water, the vegetables, the herbs, the knee, the neck, the gizzard, the liver and the peeled leg in a saucepan. Salted. Bring to the boil and then simmer for an hour and a half; strain and keep the broth aside. Flame the capon and wrap it in a kitchen towel; tie it with white kitchen string, then put it in a saucepan adding enough stock to cover it. Cook covered for an hour and a half on low heat. Meanwhile, prepare the cardoons by removing the outer ribs, the film and the filaments, break them up and cook them in a pan with plenty of water, a spoonful of flour, a slice of lemon, 10 g of butter and salt. As soon as they are cooked (the time varies from 30 to 50 minutes), drain them and pass them through a vegetable mill. Collect the mixture in a container, heat in a bain-marie and gradually add the remaining butter after mixing it with the flour, grated cheese and salt. Bone the capon while it is still hot, remove the skin. Cut the meat into thin slices, arrange them in a fan shape on a very hot plate, coat them with the sauce and serve. Accompanying wines: Dolcetto Di Dogliani DOC, Lacrima Di Morro DOC, Aglianico Del Vulture DOC.