giovedì 17 maggio 2012

Stuffed capon

Stuffed capon
Il cappone

1 of 2 kg capon clean with giblets separately
300 g of chestnut
300 g of lean minced beef
200 g of sausage
100 g of bacon
100 g of cooked hamDry white wine
1 bunch of fresh herbs
1 clove of garlic
1 egg1 liter of milkOlive oil
40 g of butter
PepperPROCEDURE: Chop half of the herbs with the garlic, salt and pepper and sprinkle the capon. Wrap it with foil and let rest in refrigerator for two hours. Peel the chestnuts and simmer for a few minutes in milk flavored with a pinch of salt. Downs, transfer and pulp in a bowl with a fork. Pearl and sausage crumbles, chopped with ham, bacon and offal. Amalgamation with the chopped obtained, the sausage, veal, salt and pepper and the filling stuff the capon. Sew the opening of the capon with kitchen string. Folds in the skin of the neck, thighs and wings close to the body and tie with kitchen string. Preheat oven to 180 degrees. Put the capon stuffed in a lightly oiled baking dish, dining, sprinkle with salt and pepper and butter in flakes. Bake and cook for 1 hour and 45 minutes, occasionally wetting it with a tablespoon of wine and with the bottom of the cooking. After the specified cooking time, transfer the capon to a platter and deglaze the cooking on high heat with a little 'wine.scrapes the bottom of the pan with a wooden spoon. Filter profumalo with the sauce and remaining herbs. Lacking the capon of kitchen string, arrange them on a serving platter and drizzle with the sauce.TIPS: The capon can be prepared in different ways: baked, with cognac, the Sicilian sauce, salad and truffle. 

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