Stuffed capon (2)
Instructions
Clean and empty the Capon.
Chopped ham, tongue, spinach, carrot and parsley.
Gather it all in a bowl, mix with beaten eggs, bread crumbs soaked in milk or water and then wrung out, add salt and pepper.
Stir well and with this dough filled the Capon.
In a saucepan heat oil and butter, lay the Capon tied with the white kitchen Twine.
Cover.
Sprinkle each with its sauce and, if necessary, add a little warm water.
Simmer the chicken an hour and a half or two (depending on the size of the bird) and serve with a side of potatoes or salad.
The accompanying wine: Colli Piacentini Gutturnio Superiore DOC, Rosso Di Montepulciano DOC, Gioia Del Colle Rosso DOC.
