Stuffed capon (3)
Instructions
Christmas recipe.
Clean the Capon, asportategli wings and thighs and disossatelo without breaking it.
Remove the entrails and that will keep it aside for the filling.
Passed to the meat grinder the veal and pork.
Cut into cubes the mortadella, cut into strips cooked ham and ham.
Stir all these ingredients and add chopped hard-boiled eggs, grated Parmesan, chopped entrails of Capon, the glass of marsala, peeled pistachio nuts, salt, pepper and a whiff of nutmeg.
Cut into strips the breast of Capon and arrange them in layers in the belly of the Capon, alternating layers of prepared stuffing.
In it try to return to the Capon its form, and then open cucitene.
Wrap it up in a white cloth and immerse it in plenty of cold water along with the wings, thighs, vegetables and salt needed.
After about 2 hours (or more, depending on the thickness of the gurnard) gently pull it out from the water and let it cool.
Then cut into slices and place in a dish covered with jelly.
Or you can bake the roast Capon, fixing it in a pan with garlic, salt and a few flakes of butter.
Infornatelo in hot oven for about 3 hours and soak it every now and then with spoonfuls of hot broth.
Ingredients and dosing for 4 persons
- 1 great capon
- 250 g of veal
- 300 g of pork
- 200 g of mortadella (slices from 100 g)
- 150 g of ham
- 150 g of ham
- 4 eggs
- 150 g of parmigiano
- 1 dram of marsala wine
- 1 tablespoon of peeled pistachios
- 2 cloves of garlic
- 1 carrot
- 2 ribs of celery
- 1 onion
- Butter
- Broth
- Salt
- Pepper
- 1 smell of nutmeg