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Stuffed Capon is a traditional Italian dish prepared during the Christmas holidays. It consists of a young capon stuffed with a delicious mix of breadsticks, grated Parmigiano, cinnamon, nutmeg, salt, pepper and dried basil. It is then cooked in the oven with onions, carrots and celery until it is tender and succulent. It is served with a sprinkling of grated Parmigiano and accompanied by a fruit mostarda sauce.
Step 1 of 4: Finely crush 300 g of breadsticks and mix them with 3 tablespoons of grated Parmigiano, 1 pinch of cinnamon, 1 pinch of nutmeg, salt, pepper and 1 pinch of dried basil
Step 2 of 4: Moisten with a little milk, knead and stuff this filling into a young capon weighing about 1000 g, washed and cleaned
Step 3 of 4: Sew up the capon and boil it in plenty of salted water flavored with onions, carrots and celery
Step 4 of 4: Serve hot with fruit mostarda
Recipe by
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Contains nickel · Allergens detected: Gluten, Milk, and Celery
| Average values | Per serving335 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 3,875 kJ926 kcal | 1,158 kJ277 kcal |
| Fat | 55.6 g | 16.61 g |
| of which saturated fatty acids | 16.97 g | 5.07 g |
| Carbohydrates | 49.21 g | 14.7 g |
| of which sugars | 1.98 g | 0.59 g |
| Fibre | 2.74 g | 0.82 g |
| Protein | 56 g | 16.73 g |
| Salt | 0.94 g | 0.28 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@emporion.it.
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