Recipes
Stuffed capon
set_meal
Main courses
A classic Tuscan dish served for Christmas lunch. Find out here Paolo's recipe.
Ingredients
- 1 boned capon
- 200 gr. of veal mince
- 200 gr. of ground pork
- 200 gr. ground chicken breast (preferably capon)
- 1 slice (thick) pickled tongue
- 1 slice (thick) ham
- 100gr. unsalted pistachios
- 1 slice of bread soaked in milk
- Grated Parmigiano
- 2-3 eggs (beaten)
- Garlic
- Thyme, sage and rosemary
- The peel of 1 lemon
- 1 glass of Vin santo
- Extra virgin olive oil, salt, pepper
Method
- Flame the capon, wash and dry inside
- In a bowl, mix: the minced meat, parmigiano cheese, beaten eggs, bread crumbs well drained, ham and tongue cut into cubes, thyme, unsalted pistachio, lemon peel, salt and pepper
- Add a glass of vin santo
- Stuff the capon with the mixture and sew it with wire
- Tie it well with a string and brown it in a pan with olive oil
- Place it in a large baking tray with two cloves of garlic, sage and rosemary and cook at 180 degrees for about 2 hours
- Leave to rest before carving
