How to cook capon in the oven, a simple recipe based on minced beef or veal, pork loin, mortadella and sausage, with the aroma of rosemary and sage.
Necessary ingredients
- 2 sausages
- a handful of breadcrumbs soaked in milk and squeezed
- 2 eggs
- 2 tablespoons of grated Parmigiano Reggiano
- a glass of white wine
- 1 Capon
- gr. 200 minced beef beef or veal
- gr. 100 minced pork (arista)
- n. 2 slices of mortadella
- 2 or 3 ai
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- rosemary and sage
- salt, pepper and nutmeg
- butter and oil
Preparation of the capon in the oven simple recipe
Prepare the filling by mixing the minced beef, the minced pork, the chopped mortadella, and the chopped sausage, then brown it for 5 minutes with a little oil.
Then add the breadcrumbs soaked in milk and squeezed, eggs, grated Parmesan, adjusting the flavor with salt and nutmeg.
In the meantime, open the capon after washing and drying it, remove the yellow grease if it is there and sprinkle it with a little salt.
Put the filling inside the capon and close it with a string. Prepare a battutino with rosemary, sage, garlic, salt and pepper, then pass it over the entire external surface of the capon, greasing it with a little butter.
Put the capon in a pan with oil and cook at about 160 ° C in a fan oven for about 2 hours, pouring over it, halfway through cooking, a glass of white wine.
