Preserves of the Capon a La Rossini with Italian Vegetable Salad And

Capon preserves: put the capon in a saucepan with white wine and soup vegetables.

Add spices, cover with cold water and simmer at a mild temperature for about 1 hour. Cool in the stock.

Then pour the stock through a sieve and boil in a saucepan until it is reduced to about 400 ml. Season with balsamic vinegar. Soak gelatin in cold water for 10 min. Remove the bones and skin from the chicken meat and shred it into small pieces. Let the well squeezed gelatine melt in the hot stock. Mix the chicken meat with it. Spread the slices of pancetta or ham in a thin, oblong baking dish or a small loaf pan so that they hang over the dish a little. Add the chicken and pour the remaining stock over it. Fold the bacon over it and put everything together in the refrigerator for at least six hours.

Italian vegetable salad: cut vegetables into very small cubes. Chop the shallots into small pieces. Sauté in olive oil until just tender, along with the orange zest and finely chopped herbs. Season with salt and pepper and cool. Season with balsamic vinegar and olive oil before serving.

Pesto: Blend all ingredients in a hand blender to a paste.

Dressing: Use the pesto to draw a zigzag pattern on the plates, place the vegetable salad in the center and top with a slice of the Henderl terrine. With basil

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