Baked Capon
Cappone al Forno
Baked Sicilian capon, stuffed with meat, cheese, nuts, and fruit, for a rich and fragrant roast.
Roast capon is a substantial roast, designed to bring a hearty and contrasting dish to the table. The meat of the bird is enveloped in a tender veal and pork filling, enhanced by the savory flavor of cured meats and cheeses, the texture of dried fruit, and the aroma of spices. Chestnuts, plums, and apple, added to the base, add sweet notes and a more complex texture to the cooking juices, while dry white wine helps maintain the balance of the seasoning. The cooking process combines a short start at a high temperature with a longer, gentler oven, allowing the surface to brown and the interior to cook gradually. In Sicily, roast capon is a convivial dish, generous and suitable for a structured lunch.
Instructions
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8 steps · natural Italian voice
Prepare the capon
Purchase the capon already boned and save the bones to make the broth. Salt the inside evenly, spreading the seasoning evenly into the corners of the cavity. Leave the capon ready for stuffing, ensuring the inside surface is clean and dry: this facilitates the distribution of the stuffing and limits excess moisture.
Prepare the filling
Process the ingredients for the filling and mix them until you obtain a smooth mixture. a mixture homogeneous. Use the mixed minced meat, the eggs, the Parmigiano Reggiano, the sandwich bread, the cooked ham, the provola, pistachios, almonds, parsley, nutmeg, salt, and pepper. The filling should be firm but still soft, with no dry patches or obvious lumps.
Stuff the capon
Fill the capon with the mixture Prepared, without pressing it down or overfilling the cavity. Distribute the filling evenly so that it maintains a uniform thickness during baking. Make sure the filling doesn't spill out: it should fill the interior space, leaving room for expansion due to the heat.
Prepare the aromatic base
Prepare a battuto Finish with onion, celery, and carrot. Peel the chestnuts and chop them together with the prunes and apple, until you obtain an irregular but well-distributed mixture. The mixture It should retain a recognizable consistency, without becoming a puree: during cooking, it will contribute aromas and sweet notes to the base.
Placed in the shallow pan
Grease a shallow pan with lard and oil and place the stuffed capon on top. Distribute the mixture around the battuto of vegetables and the chopped chestnuts, plums, and apple, then pour in some of the broth. Make sure the bird is stable and that the bottom of the pan covers the bottom without submerging the capon.
Start cooking
2 minInfornate a (392°F) 200 °C per due minuti, così da avviare rapidamente la rosolatura del volatile e delle verdure. Trascorso il tempo, osservate il fondo: dovrà iniziare a sfrigolare e la superficie del cappone a prendere colore. Evitate di prolungare questa fase, perché la cottura principale avverrà a temperatura più bassa.
Deglaze con il vino
Versate il vino bianco secco nel shallow pan e lasciate evaporare la parte alcolica per alcuni istanti. Il liquido dovrà emettere un profumo netto ma non pungente, mentre il fondo inizierà a raccogliere i succhi della carne. Procedete solo quando l'odore di alcol crudo si sarà attenuato.
Cuocete lentamente
150 minRiportate il shallow pan in forno a (32°F) 160 °C e cuocete il cappone per circa due ore o due ore e mezza. Durante la cottura controllate il fondo, che dovrà rimanere umido e profumato grazie al brodo e al vino; se necessario, mantenetelo fluido senza lasciarlo asciugare. La carne sarà pronta quando risulterà ben cotta e la superficie dorata.
Chef's Tips
Farcite il cappone senza pressare il ripieno: durante la cottura aumenterà di volume e resterà più uniforme, mentre la carne cuocerà in modo regolare.
Ingredienti
- Ingredienti per 6 persone
- 1 cappone da 2-(5.51 lb) 2,5 kg
- (2.2 lb) 1 kg di tritato misto di vitello e maiale
- (3.53 oz) 100 g di pistacchi freschi sgusciati
- (3.53 oz) 100 g di mandorle affettate
- 4 uova
- (3.53 oz) 100 g di Parmigiano Reggiano grattugiato
- (3.53 oz) 100 g di pancarré
- (3.53 oz) 100 g di cooked ham
- (3.53 oz) 100 g di provola
- prezzemolo noce moscata
- cipolla, sedano, carota latte, olio, lard
- vino bianco secco brodo
- 4 castagne
- 4 prugne secche
- 1 mela, 1 arancia
- sale e pepe
Can't find it in the US?
- caponSeasonal
Large roasting chicken
- cooked hamMost US supermarkets
Plain deli ham, unsmoked and unglazed
Avoid honey-glazed or smoked ham.
- scamorza / provolaItalian delis or online
Low-moisture mozzarella
Or: Smoked mozzarella when the recipe calls for the smoked kind
- lardMost US supermarkets
Vegetable shortening, same weight, for doughs and pastry
Or: Neutral oil for frying; butter for doughs, 20% more by weight
Shortening has a neutral flavor; butter browns faster.
⚠️ Rilevamento automatico basato sugli ingredienti. Verifica sempre l'etichetta dei prodotti.
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