STUFFED CAPON

Ingredients · Capon: 2 kg
· Tuscan IGP Il Cavallino extra virgin olive oil: 20 g
· Celery: 50 g
· Carrots: 50 g
· Shallot: 40 g
· Garlic: 1 clove
· Rosemary: 1 sprig
· White wine: 100 g
· Vegetable broth: 200 g
· Salt up: to taste
· Black pepper: to taste
FOR THE STUFFING
· Raw ham: 120 g
· Veal (ground): 200 g
· Pork (ground): 200 g
· Cashews: 80 g
· Grated Grana Padano DOP: 60 g
· Rosemary: 1 sprig
· Salt up: 5 g
· Black pepper: to taste

Preparation To prepare the stuffed capon, start by preparing the vegetable broth. Then move on to the basic preparations: make a coarse mince of carrots and celery, then also of shallots. Finely chop a sprig of rosemary after rinsing it. Then cut the raw ham into small cubes that you will finely chop with a mixer. Then start with the preparation of the filling: in a very large bowl pour the minced pork, the minced ham, then the minced beef and the grated cheese. Season with salt and pepper. Flavor with the chopped rosemary and begin to mix the ingredients by kneading vigorously with your hands. Now add the cashews too. Also mix with the other ingredients and temporarily keep the mixture for the filling aside. Proceed by flaming the capon to eliminate any feathers and feathers: we preferred to use a torch for greater practicality. If you don't have it, you can simply bring the capon close to the gas flame for a few seconds to achieve the same result. Then rinse it under a jet of cold water. Dab it with absorbent paper to dry the water 13. Salt 14 and pepper the inside of the capon. Fill it with the filling you have previously obtained. Tie the capon to seal the filling well inside. At this point, pour the oil into a saucepan, preferably cast iron, with a thick bottom and high edges: heat the oil and place the capon on it, making it sear on both sides over high heat. Help yourself to turn it inside the saucepan with kitchen stirrers. Keep the flame high and add the wine, letting it evaporate. Add the shallot, carrots and celery. Flavor with a sprig of rosemary already rinsed and the garlic divided in half from which you have removed the core, the inner green part. Pour in the vegetable broth. Cover with a lid and cook over very low heat for at least 2 hours. If you have a cooking thermometer for greater precision on cooking, you will know that the capon will be prone when it reaches 80 ° C. Alternatively, you can use a kitchen skewer: if you prick the meat you will see a clear liquid come out, the capon will be cooked, if the liquid is pink then the capon needs to be cooked longer. The stuffed capon is then ready and can be cut to be enjoyed