How to make a capon stuffed with chestnuts and mushrooms, a recipe based on veal and Parmesan cheese, to be cooked in the oven with indication of the cooking methods.
Ingredients for 8 people
- 1 2,5 kg capon already cleaned
- 80 gr porcini mushrooms
- 1 clove of garlic
- extra virgin olive oil
- 10 boiled chestnuts
- 200 g minced veal
- 1 egg
- 50 gr grated Parmesan cheese
- 1 tablespoon minced mint
- nutmeg
Recommended readings- Fried veal meatballs with potatoes, bacon and walnuts
- Wild boar in salami with olives and tomatoes
- Veal belly cooked at low temperature
- Tender veal stew
- Chicken breast with almonds
- a few sprigs of rosemary
- half a glass of dry white wine
- salt and pepper
Preparation of the capon stuffed with chestnuts and mushrooms
Clean the mushrooms and brown them in a pan with garlic and two tablespoons of oil.
Remove the peel and skin from the chestnuts, put them in a bowl and mash them with a fork, then add the veal, the egg, the mushrooms and the Parmesan cheese.
Mix well and flavor with the minced mint, a grated nutmeg, salt and pepper.
Wash the capon carefully, dry it and fill the inside with the prepared filling, then close with a seam made using the classic white kitchen string.
Place the capon in a baking tray lined with parchment paper and with fairly high edges. Sprinkle with oil, salt and pepper, then sprinkle with chopped rosemary.
Bake in the preheated oven at 200 ° C for a time of one hour and thirty minutes.
Halfway through cooking, wet with wine and turn the capon over, check at regular intervals and, if necessary, wet again with other wine.
Once cooked, serve the stuffed capon together with the cooking sauce.
