Baked Stuffed Morozzo Capon
Recipe second for 8 people based on Capon - cooking method oven.
Preparation:
Preparation: In a bowl mix meat, peeled and crumbled sausage, breadcrumbs, cheese, eggs, chopped onion, garlic, parsley and aromatic herbs. Season with salt and pepper and finish with a grating of nutmeg. Flame the capon, wash it, dry it and salt it inside. Stuff it with the prepared filling and sew it up. Arrange it in a suitable baking dish and drizzle it with oil and melted butter. Bake in a preheated oven at 180 degrees and cook for 2 hours, turning it from time to time and wetting it with wine. Brown it well. Serve by sprinkling it with the cooking juices.
Ingredients:
Ingredients: 1 Capon Of 2000 G (with the Boneless Bust) - 1 Arneis Glass - 1 Knob of Butter - Extra-virgin Olive Oil - Salt - Pepper - For the Stuffing: - 200 G Minced Veal - 200 G Sausage - 2 Eggs - Breadcrumbs Dipped In Broth And Squeezed - Cheese - Onion - Garlic - Parsley - Aromatic Herbs - Salt - Pepper - Nutmeg
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