Chef William Zonfa returns live nationally on Rai2 in Tg2 Italia e Europa with the recipe for “L’Aquila capon broth“, Wednesday 10 December at 10.20 am.
Tg2 Italia e Europa, broadcast on Rai2, is a journalistic program on Italian and European political and social current affairs, offering focuses on culture and territory. In this context, a space will be dedicated to chef William Zonfa, who offers viewers a recipe typical of the Christmas holidays in L’Aquila, showing the public all the preparation steps and revealing the secrets to making this dish light, high-quality and with great flavour.
“The broth with capon is a dish rich in aroma and spices, composed of natural ingredients, so-called poor cuisine, which were neglected by housewives throughout the year”, is how chef Zonfa presents his dish.
“The dish is made with capon broth, raised on the ground in Abruzzo and cardoon, a typical winter mountain vegetable, rich in water and fibre, vitamins of groups C and B, mineral salts such as potassium and calcium and purifying substances for the body. The dish is enriched with mixed meat meatballs, which in my recipe also include the addition of a small quantity of mutton. I consider this last choice a license, with respect to the Abruzzo tradition, which recalls the L’Aquila area and the tradition of sheep breeding.
Finally, the dish is completed by stracciatella, made with eggs, parmesan, salt, pepper, cinnamon and nutmeg”.
“It is an honor to tell Italians about the cuisine of L’Aquila during the holidays, in the name of tradition of quality, with the excellence of the territory and the simplicity of the great dishes of the magnificent Abruzzo”, concludes chef Zonfa.
The appointment is on “Tg2 Italia Italia e Europa” on Wednesday 10 December at 10.20 am on the Rai2 channel.
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