Stuffed capon
A classic Tuscan dish served for Christmas lunch. Find out here Paolo's recipe.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.visittuscany.com.
Cooking tools:
- Kitchen torch
- Kitchen scale
- Butcher's twine
- Trussing needle
- Grater
- Mixing bowl
- Skillet
- Baking sheet
- Oven
- Stove
- Chef's knife
- Cutting board
- Whisk
- Carving knife
- Carving fork
- Measuring cup
- Fork
- Plate
- Aluminum foil
Ingredients
- 1 boned capon
- 200 gr. of veal mince
- 200 gr. of ground pork
- 200 gr. ground chicken breast (preferably capon)
- 1 slice (thick) pickled tongue
- 1 slice (thick) ham
- 100gr. unsalted pistachios
- 1 slice of bread soaked in milk
- Grated Parmigiano
- 2-3 eggs (beaten)
- Garlic
- Thyme, sage and rosemary
- The peel of 1 lemon
- 1 glass of Vin santo
- Extra virgin olive oil, salt, pepper
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