Cappone ripieno di marroni
Capon filled with chestnuts
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- 1 2kg (4,4 pounds) capon
- 400g (14 ounces) chestnuts
- 300g (10 1/2 ounces) turkey sausage
- 2 sherry glasses of "Mirto", a liqueur from Sardinia - Italy or Marsala
- 3 tablespoons extra virgin olive oil
- Salt
- Time:
preparation: 1 hour
cooking: 2 hours
total: 3 hours - Difficulty:
medium - Nutrition Facts (amount per serving):
Calories: 667 (kCal) 34 % GDA (*) - 2791 (kJ)
Protein: 40.3 (g) 81 % GDA
Total fat: 46.2 (g) 67 % GDA
Total carbohydrate: 18.6 (g) 7 % GDA
Sugars: 6.8 (g) 8 % GDA
Make slits in the chestnut shells and put them in cold water.
Bring to the boil, lower the heat and boil for fifteen minutes.
Shell the nuts and remove the skins as well.
Then mix the chestnuts with fresh sausages, both roughly chopped.
Add a sherry glass of "Mirto" and stir carefully.
Season with salt.
Preheat oven to 200°C (400°F).
Prepare the capon. Remove the visible fat (the capon is often very fat) from the neck or inside the opening of the cavity. Remove any stay feathers or pin feathers. Rinse the outside and the inside of the cavity under cold running water, removing any bits of blood still remaining.
Then dry well with kitchen paper.
Season with salt the inside.
Put the filling in the cavity.
Add the olive oil in a shallow ovenproof baking dish.
Season with salt the outside and put it in the baking dish.
Bake the capon for about 2 hours.
At the end sprinkle it with the second sherry glass of liqueur, stirring it carefully.
Serve hot.
What's the right wine ?
Our suggestion is an aromatic white wine or a young red wine.
The author Loretta Sebastiani lives in Italy (IT)
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