What food recipes do you have about the capon?
This is the reprint from： http://www.italian-food-recipes.net/2006/12/stuffed-capon-secondo.html
Stuffed Capon - Secondo
This is the typical main course that is prepared in my family for the Christmas day, in particular it is typical of Campania in the southern part of Italy. The stuffing, with which you stuff the capon, is made of minced meat of veal and pork, eggs, Parmesan, raw ham and Bologna sausage. The capon stuffed is cooked in the tomato puree in order to obtain an excellent sauce ideal to dress the ravioli. The capon stuffed can be served with peas and raw ham.
INGREDIENTS (for 8-10 people)
200 g of minced meat of veal
200 g of minced meat of pork
200 g of raw ham
100 g of Bologna sausage
80 g of Parmesan
1-2 Eggs
80 g of Breadcrumbs
2,1 Kg of Tomato puree
1 Clove of garlic
400 g of Peas
e / 2 Glass of Extra virgin olive oil
Salt
Pepper
PREPARATION TIME: 45 minutes
COOKING TIME: 2 hours and 30 minutes -3 hours
WINE: Costa d¡¯Amalfi (Red Wine)
PREPARATION
Clean the capon, if there is some feathers remove them. Start preparing the stuffing. Preheat 3-4 tablespoons of extra virgin olive oil in a pan, add the minced meat of veal and the minced meat of pork, sprinkle with salt and let them cook for about 5 minutes.
Move them in a bowl and let them cool. Cut the raw ham and the Bologna sausage in pieces; add them to the meat and mix.
Then add the Parmesan, the egg, salt and pepper and mix.
If the mixture is too soft add some breadcrumbs and mix.
If you want you also can blend all the mixture in a mixer. The stuffing is ready. Now stuff with it the capon and when it is full close the both side of capon with needle and cotton.
Now place 3-4 tablespoons of extra virgin olive oil in pan, add the clove of garlic and let it brown. Then remove the clove of garlic and add the capon stuffed in the pan and let it brown for about 5-8 minutes.
Now add the tomato puree and let it cook for about 2-3 hours stirring from time to time.
You can prepare as side dish peas with pieces or raw ham. Put in a pan some water and the peas and let them boil for 5 -10 minutes.
When they are cooked, move them in another pan with some extra virgin olive oil, add the cubes of raw ham and let them cook for about 5-8 minutes.
Serve them hot with the capon stuffed.
This is the result:
This is the reprint from： http://www.italian-food-recipes.net/2006/12/stuffed-capon-secondo.html
Stuffed Capon - Secondo
This is the typical main course that is prepared in my family for the Christmas day, in particular it is typical of Campania in the southern part of Italy. The stuffing, with which you stuff the capon, is made of minced meat of veal and pork, eggs, Parmesan, raw ham and Bologna sausage. The capon stuffed is cooked in the tomato puree in order to obtain an excellent sauce ideal to dress the ravioli. The capon stuffed can be served with peas and raw ham.
INGREDIENTS (for 8-10 people)
200 g of minced meat of veal
200 g of minced meat of pork
200 g of raw ham
100 g of Bologna sausage
80 g of Parmesan
1-2 Eggs
80 g of Breadcrumbs
2,1 Kg of Tomato puree
1 Clove of garlic
400 g of Peas
e / 2 Glass of Extra virgin olive oil
Salt
Pepper
PREPARATION TIME: 45 minutes
COOKING TIME: 2 hours and 30 minutes -3 hours
WINE: Costa d¡¯Amalfi (Red Wine)
PREPARATION
Clean the capon, if there is some feathers remove them. Start preparing the stuffing. Preheat 3-4 tablespoons of extra virgin olive oil in a pan, add the minced meat of veal and the minced meat of pork, sprinkle with salt and let them cook for about 5 minutes.
Move them in a bowl and let them cool. Cut the raw ham and the Bologna sausage in pieces; add them to the meat and mix.
Then add the Parmesan, the egg, salt and pepper and mix.
If the mixture is too soft add some breadcrumbs and mix.
If you want you also can blend all the mixture in a mixer. The stuffing is ready. Now stuff with it the capon and when it is full close the both side of capon with needle and cotton.
Now place 3-4 tablespoons of extra virgin olive oil in pan, add the clove of garlic and let it brown. Then remove the clove of garlic and add the capon stuffed in the pan and let it brown for about 5-8 minutes.
Now add the tomato puree and let it cook for about 2-3 hours stirring from time to time.
You can prepare as side dish peas with pieces or raw ham. Put in a pan some water and the peas and let them boil for 5 -10 minutes.
When they are cooked, move them in another pan with some extra virgin olive oil, add the cubes of raw ham and let them cook for about 5-8 minutes.
Serve them hot with the capon stuffed.
This is the result:
