Morozzo Christmas Capon
A stuffed capon from Morozzo, prepared according to tradition with a mix of meats, aromatic herbs, and cheese. A rich and convivial main course, ideal for Christmas lunch. Slow cooking and a very tender result.
Servings: 8 porzioni
Equipment
- 1 Bakeware
Ingredients
- 2 kg Capone
- 1 glass Dry White Wine
- q.b. Olive Oil
- q.b. Salt
- 30 g Butter
Instructions
- Peel the sausage and mix with the ground meat, adding the bread soaked in broth and squeezed, chopped parsley, rosemary, garlic, onion, sage, eggs, Parmesan, salt, pepper, and nutmeg.
- Mix everything together.
- Stuff the capon well salted on the outside.
- Sew up and place in a baking dish with butter and oil.
- Bake at 180 degrees for 2 hours.
- Occasionally turn and moisten with wine.