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Ingredients Jump to Instructions ↓

  1. 1 1/2 cups 355ml Shredded day-old bread

  2. 3 tablespoons 45ml Milk

  3. 3/4 lb 340g / 11oz Ground veal

  4. 3/4 lb 340g / 11oz Ground pork

  5. 1/4 cup 36g / 1 1/3oz Diced prosciutto - (abt 1 oz)

  6. 2/3 cup 97g / 3.4oz Hazelnuts - finely chopped

  7. 1/2 cup 46g / 1.6oz Finely-minced parsley

  8. 1/4 cup 36g / 1 1/3oz Grated Pecorino cheese

  9. 1 cup 198g / 7oz Egg - beaten (large)

  10. 2/3 cup 157ml Dry white wine

  11. Salt - to taste

  12. Freshly-ground black pepper - to taste

  13. Capon

  14. 1 Capon - (abt 5 lbs)

  15. 2 tablespoons 30ml Olive oil

  16. 1 1/2 teaspoons 7 1/2ml Coarse salt

  17. 2 tablespoons 30ml Rosemary

  18. 1/2 cup 118ml Dry white wine

Instructions Jump to Ingredients ↑

  1. Combine the bread with the milk in a bouwl and set aside.

  2. Heat the olive oil in a saute pan and brown the veal and pork. Add the prosciutto and saute for 2 to 3 minutes. Transfer to a large bowl, add the soaked bread and all the remaining stuffing ingredients.

  3. Preheat the oven to 350 degrees.

  4. Wash and dry the capon inside and out. Stuff the filling loosely in the body cavity with your hands. Sew or skewer the opening closed and tie the legs together with kitchen string.

  5. Put the capon on a rack in a roasting pan, brush all over with the olive oil, and rub coarse salt over the breast area. Press the rosemary needles over the capon. Roast for 2 1/2 hours or until a meat thermometer registers 180 degrees, and the meat is tender. Baste with the white wine while the capon is cooking.

  6. Let the capon cool about 20 minutes before carving into pieces and serving with some of the stuffing.

  7. This recipe yields ?? servings.

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