1) Collect in a bowl 200 g of ground beef, 200 g of crumbled sausage, 50 g of grated Grana Padano, 50 g of bread soaked in a little milk and squeezed, 50 g of pine nuts, 50 g of raisins and 1 egg. Adjust salt, pepper, flavored with nutmeg and mix.
2) Stuffed with the prepared mixture the inside of 1 boneless capon. Sew the opening with a needle and thread and fasten the thighs and wings of the bird with turns of kitchen twine. Bring to a boil plenty of water in a saucepan with pieces of onion, celery and carrot and 1 bay leaf. Salt and dip the capon. Cook over low heat for about 3 hours. Drain the capon, allow it to cool slightly, portion it and serve immediately with the green sauce.
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