Cappone ripieno
Stuffed capon with Cointreau-flavoured chestnuts
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- 1 2kg (4,4 lb) capon with its giblets
- 1 250 ml (8 fl oz - 1C) jar Cointreau-flavoured chestnuts
- 450 g (1lb) turckey and chicken sausage
- 100 g (3 1/2 oz) steamed pumpkin
- 1 egg
- 30 g (1 oz) fresh young onion, finely chopped
- 1 tablespoon dried chives
- 1 tablespoon dried parsley
- 1 tablespoon plain dried breadcrumbs
- 3 tablespoons extra virgin olive oil
- Salt
- Time:
preparation: 30 minutes
cooking: 2 hours - Difficulty:
medium difficulty - Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)
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Buy a whole capon with its giblets.
Remove the giblets from the capon. Be careful not to break the gall bladder; if you break the gall bladder the meat could have a bitter taste.
Clean and cut the stomach together with the liver, heart and kidneys into pieces.
Put the onion in a pan together with a tablespoon of olive oil and capon giblets. Let all fry on a medium heat for 1 minute and then pour in a tablespoon of chestnuts preserving liquid; flavour for other two minutes.
Blaze the capon.
Prepare the filling. Purée the drained giblets together with the peeled sausage, pumpkin, egg and aromatic herbs. Place the mixture in a bowl and add the chestnuts (drained and cut into pieces), plain dried breadcrumbs and the cooking juice of giblets if advanced.
Preheat the oven to 180°C (350°C). Season to taste with salt the capon inside. Spoon the filling into the capon and truss with kitchen string. Season to taste with salt.
Put the capon in a baking pan with two tablespoons of olive oil and the preserving liquid of chestnuts. Bake for 90 minutes; turn over the capon sometimes and bast occasionally with the cooking juices. Then cut the capon into pieces and put apart the filling. Bake again the capon pieces and the whole filling for half an hour.
Serve warm. Serve every portion with a slice of filling basted wih the cooking juice.
Note
- - The first photo shows the capon portions with the whole filling in the centre.
- - This is a very special recipe suitable for Christmastime. You have the best result with Cointreau-flavoured chestnuts. If you haven't prepared them, buy limoncello-flavoured chestnuts or rhum-flavoured chestnuts.
- - You can cook the capon in advance, the day before or fill the capon the day before and cook it the day after.
What's the right wine ?
Our suggestion is: Grignolino or Dolcetto (red wines from Piedmont - Italy)
The author Loretta Sebastiani lives in Italy (IT)
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