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The roasted capon is a typical Emilian recipe that is decidedly tasty and robust, which is traditionally prepared for the Christmas lunch. It is a delicious dish with a heavenly scent, which can also be made through tasty and original variations.
Then, in a saucepan, melt some oil and butter and sprinkle the surface of the capon to make it softer. Chop rosemary and garlic and spread them on the capon, in order to flavor it well.
Place the capon in an oven dish and cook at 200 degrees for about 60 minutes, then blend with the wine letting it evaporate. Continue cooking for another 60 minutes at 180 degrees, then almost at the end of cooking add the milk and thicken the sauce, finally serve the capon on the table very hot.
