Recipes made in Italy by Italians in Italian. Translated for You with Love

Roast in blueberry sauce

In this recipe, the intriguing flavor of the soft fruit meets the softness of the capon meat: follow every step and prepare this recipe with us.

Roast in blueberry sauce
2 cloves garlic
vegetable broth ( to taste )
1 oz butter ( 20 g )
flour ( to taste )
salt ( to taste )
black pepper ( to taste )
1 sprig thyme
1.5 cups white wine
1 capon
9 oz blueberries ( 250 g )

Roast the capon

Cut the capon into pieces, flavor it with a pinch of salt, and flour it. Put the meat to roast in a pan with the butter and 2 crushed cloves of garlic. Keep twisting the capon pieces, so that they become evenly brown.

Bake the capon

Pour on the roast a cup of white wine, let it evaporate on high heat, and flavor with a sprig of thyme. When the capon is roasted, transfer it into a baking dish, and put it in a pre-heated oven at 360°F for about 2 hours. During the cooking, pour little by little some hot broth, so that the capon doesn't dry up.

Cook the blueberries

When the roast is ready, remove it from the baking dish and keep it aside, it has to stay warm. Put the blueberries and the cooking sauce in a pan and let them cook. Drizzle with the remaining wine, add the pepper, and cook for 4-5 minutes.

Complete and serve

Now slice your roasted capon, complete the dish with the blueberry sauce, and serve.

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