Truffled Capon

Recipe second for 8 people based on Capon - cooking method oven.

Preparation:

Preparation: Brush and dust the truffles with a soft cloth, cut them into small pieces, dress them with a spoonful of oil, salt, pepper, brandy and Marsala. Leave to infuse for an hour then add the minced lard. Mix everything well and distribute the mixture inside the capon. Sew the opening. Put a few tablespoons of oil in a saucepan and place the bird in it. Bake in a preheated oven at 170 degrees for about 2 hours. Accompanying wines: Lessona DOC, Colli Orientali Del Friuli Schioppettino DOC, Torgiano Rosso “Riserva” DOCG.