Stuffed Capon Neck Fagottini
Main course
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Cook Time
1 h
Servings
4
Difficulty
Medium
Prep Time
30 Min
Description
This recipe for stuffed capon neck is a traditional Italian dish, especially prepared for festive occasions such as Christmas. I always like to make it because it is so special and simply delicious! The capon neck is carefully freed from the skin and then filled with a hearty filling of minced meat, bread, Parmesan cheese and Mortadella. The dish is a bit more elaborate to prepare, but the effort is definitely worth it. Served with roasted potatoes and a Salsa Verde, it is a true culinary delight!
Ingredients (11 ingredients)
-
Capon neck
-
Chicken broth
-
Ground veal
-
Bread
-
Eggs
-
Parmigiano Reggiano
-
Mortadella
-
Whole milk
-
to taste Nutmeg
-
to taste Salt
-
Potatoes
Preparation (13 steps)
Prepare capon neck
Cut off the capon neck at the base. Carefully loosen the skin from the cartilage and peel it off.
Prepare bread
Remove the crust from two to three slices of stale bread and cut into pieces. Place in a bowl.
Soak bread
Pour whole milk over the bread and set aside to soften.
Chop mortadella
Finely chop the mortadella and place in a bowl. Add the ground veal and mix briefly.
Mix filling
Add the grated Parmesan cheese and eggs and mix everything well.
Add bread
Squeeze the bread well and add to the filling. Season with salt and nutmeg.
Chill filling
Cover the bowl with plastic wrap and store in the refrigerator until ready to use. The filling can also be prepared the day before.
Fill capon neck
Fill the capon neck with the prepared filling. Use a spoon or a pastry bag to do this.
Close capon neck
Do not fill the capon neck completely, but leave some skin to close it.
Sew capon neck
Sew the opening of the capon neck with a needle and kitchen twine. If necessary, singe the skin of the neck to remove any remaining hairs.
Cook capon neck
Cook the stuffed capon neck in chicken broth. If prepared, it can also be cooked together with a stuffed capon. Cook for 30 min./100°C/speed 1 in the mixing bowl.
Cool capon neck
Remove the cooked capon neck from the broth and let it cool before slicing.
Serve
Slice the stuffed capon neck and serve with fried potatoes and possibly Salsa Verde.
Finished cooking? Great! 🎉
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Created by
Francesca Barbieri
7
Rezepte
0
Kochbücher
Allergens
- Cereals containing gluten: Wheat
- Eggs
- Milk (including lactose)
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