Roasted Capon Recipe

With a sharp knife, remove the meat from the capon breast.

Mince the breast meat together with the beef, pork and sausage.

Mix the minced meat with the diced mortadella and add the bread, previously soaked in milk.

Mix everything with the eggs and Parmesan cheese, nutmeg, a few pistachios. Add salt and pepper to taste.

With the help of some toothpicks, close one end of the capon (the tail side).

Fill the cavity of the capon with the mixture, (neck side) and close the cavity, sewing it with string or using a skewer toothpick to join the sides.

Put a casserole on the fire with the oil, garlic cloves and rosemary, after about a minute put the capon to brown quickly on various sides and then pour the white wine over it, when the wine has almost completely evaporated add the broth and cover with foil.

Place the casserole thus prepared in the oven preheated to 180°C for an hour and a half. 

Now remove the foil and raise the oven temperature to 200-220°C and cook for a further 30 minutes, turning the capon a couple of times so that it becomes golden brown.

If the cooking juices are too dry, add a little broth.

Remove the capon from the oven and let it rest for 10 minutes, cut it into generous slices and place them on a serving dish.

Sprinkle with the hot cooking juices and bring to the table.