School Annual Day Compering

semidisossato capon stuffed rice cake

capon stuffed semidisossato , originally uploaded by fugzu .

For Christmas my father gave me two of his capons: are little guys, good and cute, grown in the wild, free-range. Here's how I cooked the last.

INGREDIENTS

a capon
extra virgin olive oil

butter salt, pepper 2 eggs

6 large slices of sweet ham

4 cubes frozen spinach 1 / 2 leek, finely chopped 2 slices of salami

1 medium potato

filofort white needle
string

PROCEDURE

Turn on the oven and bring to temperature: 190 ° C fan.

Bone partially leaving the capon wings and legs. Schedule
affecting the chest with a sharp knife, half and slide the knife along the carcass to the back, first on one side then the other, taking care not to cut the skin on his back when completely removing the carcass.
Spread the capon and slightly open the chest or other groups of meat to cover an even layer of meat throughout the interior. Eliminate the annoyance.

FILLING

to Make a small omelette with 2 eggs and a little salt: let it cool. Jump
thawed spinach with a little butter, then add salt frullateli slightly with the mixer blades. Jump

briefly potatoes peeled and grated with a little oil and leek sliced \u200b\u200bvery thin. Remove from heat and add the slices of salami cut into thin Filini.

Wrap the inside of the capon with slices of prosciutto, slightly overlapping and protruding.
Roll the omelette, spinach and then distributed to finish the leek and potatoes and sausage.

Go to the seam-binding.
With needle and thread stitched up the capon with small dots and then tied with kitchen twine to refine the shape and prevent deformation or break during cooking.

Put in a pan, add salt and pepper and anoint with olive oil.

Cook, without turning over, for an hour and a half at 190 ° C fan oven.

Once removed from the oven, you should leave rest for ten minutes before cutting to prevent the filling is completely shattered.

CONSIDERATIONS

We of course we did not have patience and we cut now!

The flavors and textures are fantastic: it's really important from an excellent raw material.
is not a usual filling but we loved it: it remains moist and the different layers are contaminated and complete.

If you are in trouble with the stitching make a provisional tie with string, then remove it and then sew the binding real a string. Bone
leaving legs and wings make it easy cooking and retain the right to eat the best parts for the roast, boneless nobility intact and stuffing and enriches the interior.