- 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