Stuffed Capon Recipe
Category: Main Courses
Serves: 6
Ingredients:
| Ingredient | Quantity |
|---|---|
| Capon | 2 kg |
| Extra virgin olive oil | 20 g |
| Celery | 50 g |
| Carrots | 50 g |
| Shallots | 40 g |
| Garlic | 1 clove |
| Rosemary | 2 sprigs |
| White wine | 100 g |
| Vegetable broth | 200 g |
| Salt | to taste |
| Black pepper | to taste |
| Prosciutto crudo | 120 g |
| Veal | 200 g |
| Pork | 200 g |
| Cashews | 80 g |
| Grana Padano DOP cheese | 60 g |
| Salt | 5 g |
| Black pepper | to taste |
Instructions:
-
Preparing the Capon:
Start by preparing the ingredients for the stuffing. Begin by finely chopping the celery, carrots, and shallots. Rinse and finely chop one sprig of rosemary. Cut the prosciutto crudo into small cubes and finely chop them using a food processor. -
-
Making the Stuffing:
In a large mixing bowl, combine the ground pork, finely chopped prosciutto, and ground veal. Season with salt and black pepper to taste, and add the chopped rosemary. Mix everything together thoroughly. Now, add the cashews and continue mixing to combine all the ingredients into a cohesive stuffing. -
Preparing the Capon:
Pat the capon dry with paper towels to remove any excess moisture. Season the inside of the capon with a pinch of salt and black pepper. Stuff the capon with the prepared mixture, making sure the filling is well packed. Once stuffed, tie the capon with kitchen twine to ensure the stuffing stays inside during cooking. -
Searing the Capon:
Heat the olive oil in a large, heavy-bottomed casserole or Dutch oven with high sides. Once the oil is hot, add the stuffed capon and sear it on all sides over high heat until golden brown. This step will help lock in the flavors and create a beautiful crust on the skin. -
Deglaze and Add Vegetables:
Once the capon is seared, pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom of the casserole. Add the chopped shallots, carrots, and remaining rosemary to the pot. Pour in the vegetable broth to cover the capon about halfway. -
Slow Cooking:
Cover the pot with a lid and reduce the heat to low. Let the capon cook for at least 2 hours, ensuring it stays tender and juicy. If you have a kitchen thermometer, the internal temperature of the capon should reach 80ยฐC (176ยฐF). Alternatively, you can test doneness by pricking the capon with a skewerโif the juices run clear, the capon is ready. If the liquid is pink, continue cooking until fully done. -
Serving:
Once cooked, carefully remove the capon from the casserole and allow it to rest for a few minutes. Slice the capon and serve with the vegetables and broth from the pot. Enjoy your hearty and flavorful stuffed capon, a dish perfect for special occasions or holiday feasts.
Nutritional Information (approximate per serving):
| Nutrient | Amount per serving |
|---|---|
| Calories | 550 kcal |
| Protein | 45 g |
| Fat | 35 g |
| Carbohydrates | 10 g |
| Fiber | 2 g |
| Sodium | 800 mg |
| Cholesterol | 120 mg |
This Stuffed Capon is a wonderfully rich and savory dish, perfect for family gatherings or holiday celebrations. The combination of tender capon meat, flavorful stuffing, and aromatic herbs makes it an unforgettable centerpiece for your table. Whether you’re celebrating a special occasion or simply enjoying a leisurely dinner, this recipe will undoubtedly impress your guests with its depth of flavor and delicious ingredients.
