But first, let's clarify what the capon is. Capon is a castrated chicken with soft white meat, which is usually boiled, but can also be accompanied by green bagnet and can also be ingredients of more refined dishes such as pasticcio or roasted boneless capon.
INGREDIENTS:
- Capon: 2 kg
- EVO oil: 20 g
- Celery: 50 g
- Carrots: 50 g
- Shallot: 40 g
- Garlic: 1 clove
- Rosemary: 1 sprig
- White wine: 100g
- Vegetable broth: 200 g
- Fine salt: to taste
- Black pepper: to taste
- Raw ham: 120 g
- Veal ground: 200 g
- Minced pork: 200 g
- Cashews: 80 g
- Grana Padano DOP grated: 60 g
- Rosemary: 1 sprig
- Fine salt: 5 g
- Black pepper: to taste
- To prepare the stuffed capon, start by preparing the vegetable broth. Then move on to the basic preparations: coarsely chop the carrots and celery, then also the shallots. Finely chop a sprig of rosemary after rinsing it. Then cut the raw ham into small cubes which you will finely chop with a mixer.
- Then start with the preparation of the filling: in a very large bowl, pour the minced pork, the minced ham, then the minced beef and the grated cheese. Season with salt and pepper.
- Season with the chopped rosemary and begin to mix the ingredients, kneading vigorously with your hands. Now add the cashews too.
- Mix these too with the other ingredients and temporarily keep the mixture for the filling aside. Proceed by flaming the capon to remove any feathers and feathers: we preferred to use a torch for greater convenience. If you don't have it, you can simply bring the capon close to the gas flame for a few seconds to obtain the same result. Then rinse it under running cold water.
- Blot it with paper towels to dry the water. Salt and pepper the inside of the capon. Fill it with the filling that you have previously obtained
- .Tie the capon to seal the filling well inside. At this point, pour the oil into a saucepan, preferably cast iron, with a thick bottom and high sides: heat the oil and place the capon in it, sear it on both sides over high heat. Help yourself to turn it inside the saucepan with kitchen spatulas. Keep the flame high and blend with the wine, letting it evaporate.
- Add the shallots, carrots and celery.
- Season with a sprig of rosemary already rinsed and the garlic divided in half from which you have removed the core, the internal green part. Pour in the vegetable broth.
- Cover with lid and cook over very low heat for at least 2 hours. If you have a kitchen thermometer for greater cooking precision, you will know that the capon will be prone when it reaches 80°C. Alternatively, you can use a kitchen skewer: if you prick the meat and observe a clear liquid coming out, the capon will be cooked, if the liquid is pink then the capon needs to be cooked longer. The stuffed capon is therefore ready and can be cut to be enjoyed!
