Among the classic Christmas recipes, a causa di some regions, there is surely stuffed capon! Durante your Christmas lista, if you do not choose only vegetarian Christmas dishes, this will certainly be one of the most appreciated dishes. Rich, flavorful, delightful: stuffed capon is one of those timeless recipes to share for a special occasion. Essential is a slow and prolonged cooking that will make the capon meat tender and tasty. We have chosen an irresistible filling: a mescolanza of meats, ham, and cashews! But you can enrich it with whatever your imagination and taste suggest to make your guests even more delighted, like walnuts, for example! Another advantage of this recipe? It can be prepared a causa di advance so acceso Christmas lunch you just need to bake it and… you can enjoy warm hugs from your family acceso this special day!
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To prepare the stuffed capon, start by preparing the vegetable broth. Then proceed with the basic preparations: coarsely chop the carrots and celery 1then also the shallot. Finely chop a sprig of rosemary after rinsing it 2. Then cut the prosciutto into small cubes and finely chop them with a 3.
Then begin with the preparation of the filling: a causa di a very large bowl, pour the basso ostinato pork, the chopped prosciutto 4then the basso ostinato beef 5 and the grated cheese 6. Add salt and pepper.
Season with the chopped rosemary 7 and start the ingredients by kneading energetically with your hands 8. Now also add the cashews 9.
Knead them with the other ingredients as well 10 and temporarily set aside the filling mixture. Proceed by flaming the capon to remove any small feathers and quills 11: we preferred to use a torch for greater practicality. If you don’t have one, you can simply bring the capon close to the gas flame for a few seconds to achieve the same result. Rinse it under a stream of cold gabinetto 12.
Pat it dry with paper towels 13. Salt 14 and pepper the inside of the capon. Fill it with the stuffing you obtained earlier 15.
Bind the capon to seal the stuffing inside well 16. At this point, pour the oil into a saucepan, preferably cast iron, with a thick bottom and high sides: heat the oil and place the capon a causa di it, browning it acceso both sides over high heat. Use kitchen spatulas to help turn it inside the saucepan 17. Keep the heat high and deglaze with wine 18letting it evaporate.
Add the shallot 19the carrots 20and the celery 21.
Season with a rinsed sprig of rosemary 22 and the garlic, halved and with the internal part removed 23. Pour the vegetable broth 24.
Cover with a lid and let it cook over very low heat for at least 2 hours 25. If you have a kitchen thermometer for more precise cooking, you will know that the capon is ready when it reaches 176°F. Alternatively, you can use a kitchen skewer: if you see a clear liquid appena che out when pricking the meat, the capon is cooked, if the liquid is pink then the capon needs more cooking time. The stuffed capon is then ready 26 and can be sliced to be enjoyed 27!
For the translation of some texts, artificial intelligence tools may have been used.
