Capon with a chestnut, herb and pancetta stuffing
Cappone farcito con castagne, erbe e pancetta
Gennaro Contaldo
SERVES 6-8
Preparation 30 minutes
Cooking 2 hours 10 minutes
1 large capon (1.5kg), deboned (ask your butcher to do this)
300g cooked chestnuts, roughly chopped
3 rosemary sprigs
4 tbsp freshly grated Parmesan cheese
150g pancetta slices
6 sage leaves, finely chopped
1 tbsp thyme leaves
2 bay leaves, finely chopped
salt and pepper
for the sauce
180ml extra-virgin olive oil
2 large onions, finely chopped
4 carrots, finely chopped
4 celery stalks, finely chopped
4 rosemary branches, finely chopped
180ml brandy
2 glasses white wine
Flatten the capon, skin side down and rub a little salt and black pepper into the flesh. Sprinkle the chopped herbs over the flesh, followed by the chestnuts and Parmesan. Top with pancetta, covering all the filling, then carefully roll the meat up, trying to retain the capon's shape. Tie with butcher's string and rub all over with salt and pepper. In a pot-roasting dish, heat the oil and add the bird, sealing well on all sides. Stir in the onion, carrots, celery and rosemary and sweat for a couple of minutes. Add the brandy and wine, cover and place in a preheated oven at 220ºC/Gas Mark 7 for around 2 hours. Check occasionally to ensure the liquid has not evaporated, adding more if it has; water will suffice. Remove from the oven, leave to stand for 5 minutes, then place slices of meat on a large serving dish and pour over the sauce and vegetables. Serve immediately.
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