Morozzo capon of the christmas season
Instructions
Peel the sausages and mix it with the chopped meat by joining the breadcrumbs soaked in broth and squeezed, chopped parsley, Rosemary, garlic, onion, Sage, eggs, parmesan, salt, pepper and nutmeg.
Mix all.
Farcirvi the Camara well salty on the outside.
Mend and arrange in a baking dish with butter and oil.
Bake at 180 degrees for 2 hours.
Occasionally turn over and sprinkle with wine.
Ingredients and dosing for 8 persons
- 1 capon of 2000 g
- 1 glass dry white wine
- Olive oil
- Salt
- 30 g of butter
- For the filling:
- 200 g of veal sausage
- 200 g of veal mincemeat
- 2 eggs
- 4 tablespoons of parmesan cheese (or parmesan cheese)
- 1 handful of breadcrumbs
- Parsley
- Rosemary
- Garlic
- Onion
- Sage
- Pepper
- Nutmeg