Roast Capon - {Cappone Al Forno}

Recipe Ingredients

		Stuffing
1 1/2 cups	355ml	Shredded day-old bread
3 tablespoons	45ml	Milk
2 tablespoons	30ml	Olive oil
3/4 lb	340g / 11oz	Ground veal
3/4 lb	340g / 11oz	Ground pork
1/4 cup	36g / 1.3oz	Diced prosciutto - (abt 1 oz)
2/3 cup	97g / 3.4oz	Hazelnuts - finely chopped
1/2 cup	46g / 1.6oz	Finely-minced parsley
1/4 cup	36g / 1.3oz	Grated Pecorino cheese
1 cup	198g / 7oz	Egg - beaten (large)
2/3 cup	157ml	Dry white wine
		Salt - to taste
		Freshly-ground black pepper - to taste
		Capon
1		Capon - (abt 5 lbs)
2 tablespoons	30ml	Olive oil
1 1/2 teaspoons	7.5ml	Coarse salt
2 tablespoons	30ml	Rosemary
1/2 cup	118ml	Dry white wine

Recipe Instructions

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

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.

Preheat the oven to 350 degrees.

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.

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.

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

This recipe yields ?? servings.

Source:
Ciao Italia at http://www.ciaoitalia.com

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