CAPPONE

A capon, castrated rooster, is more flavourful than a chicken, with tender and juicy meat. As a kid I was used to go to the henhouse with my grandpa and chose the best capon for Christmas. I always loved to be in charge of this tradition.

-serves 6 people-

1 whole Capon (about 2 kg)

120 gr sausage

180 gr minced meat

1 egg

400 gr stale bread

5 ml water to soak

150 gr Parmigiano Reggiano, grated

2 oranges

4 dried plums

4 ml sweet Marsala wine

Salt, a pinch

Pepper, a pinch

Nutmeg, freshly grated

1 pomegranate

Pre-heat oven to 180 centigrade.

Soak plums in Marsala.

Soak stale bread in water, squeeze it and crumble in a large bowl. Combine together with sausage, minced meat, egg, chopped plums, zest from one orange, salt, pepper, nutmeg.

Fill in the capon and close it with toothpicks.

Place the capon on a baking tray.

Juice the two oranges, add in the Marsala from the soaked plums a pinch of salt and massage the capon.

Bake it for one hour and 15 minutes, breast up, sprinkling it a couple of times with the cooking juice from the tray.

Serve it with pomegranate grains.