These capunet fridge emptyer they are the anti-waste version of the traditional Piedmontese recipe. A clever and tasty second course of meat.
In reality this recipe from Savoy cuisine was born precisely in times of crisis and has its roots in the history of this region. From the dialect “little capons”, capunet are small cabbage rolls, prepared with leftover meat from the day before.
This anti-waste recipe varies depending on the area or family tradition, in particular in the composition of the filling, with different minced meat, stale bread, more or less cheese.
Here you can find the recipe closest to the official onewhile in this article I want to offer you a truly fridge-emptying version of capunet, suggesting ingredients that we all have at home, always on the verge of expiring, or in quantities so small that they cannot be used in a real recipe and therefore destined to be forgotten.
For example, cooked meat, roast ends, leftover rotisserie chicken, cooked ham or other cold cuts. Even stale bread is the protagonist, a precious ally of the anti-waste kitchen. Finally the cheeses, leftover pieces in their paper wrappings and abandoned in some tray in the fridge. I’m sure this situation is familiar to you, right?
The video recipe for my fridge emptying capunet
If you want step-by-step visual support for this recipe, I invite you on my Instagram channel @lennesimoblog to see the full video recipe.