Capons are often used in the traditional cuisine of Vicenza and Capon ala canevèra is a dish that is usually prepared in winter, during Christmas holidays.
But what is the canevèra? It’s a kind of pipe used as a blowhole during the cooking process in the oven, so the meat can keep all its taste.
Remove the innards, clean the capon, cut the vegetables into small cubes adding herbs, salt, black pepper, extra virgin olive oil and fill the capon.
Tie the thighs with a kitchen twine and insert the canevèra in the middle; put the capon into the pig’s bladder letting the pipe coming out a bit as a blowhole.
Put everything in a pot with plenty of water and let it boil for about 3 hours.
Serve the capon cut in pieces with the sauce formed on the bottom of the bladder.
Source: Archivio Consorzio Vicenzaè