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.
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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
Moisten with a little milk, knead and stuff this filling into a young capon weighing about 1000 g, washed and cleaned
Sew up the capon and boil it in plenty of salted water flavored with onions, carrots and celery
Serve hot with fruit mostarda
Oven
Pan
Italia
| Energy (kcal) | 276.65 |
| Carbohydrates (g) | 14.68 |
| of which Sugars (g) | 0.58 |
| Fat (g) | 16.59 |
| of which Saturates (g) | 5.07 |
| Protein (g) | 16.73 |
| Fiber (g) | 0.83 |
| Sale (g) | 0.27 |
