- 4 pcs half capon, chicken or turkey breasts
- 200 g of capon pulp, chicken, turkey
- 1 pc albumen
- 20 g black truffle
- extra virgin olive oil
For the recipe of stuffed capon breast, leaf through a bunch of parsley. Blend the capon pulp with the egg white, a pinch of salt and pepper, the parsley (if you want a very smooth consistency, pass it through a sieve). Chop the truffle; chop some chives and add them to the pureed pulp.
Transfer the filling to a pastry bag. Insert a thin blade in the widest part of a half bird's breast and sink it moving it also to the side, being careful not to puncture the pulp. Insert the pastry bag nozzle into the hole and stuff the chest, accompanying the filling with your fingers.
Put the breasts in the pan in a veil of warm oil with the skin facing the bottom; cook them for 10-12 minutes over medium heat: the skin must become crispy. Then turn them and finish cooking them in 4-5 minutes.
For the side dish: cut the heads of radicchio in segments each, roast them for a few moments in a pan with a thin layer of hot oil, blend them with half a glass of Marsala, cover and leave on a low flame for about ten minutes. Cut the stuffed breasts into slices and serve with the radicchio and its Marsala sauce, slightly reduced.
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