(from Cascina Corrada with love ...)
My maternal grandmother was very good in the kitchen. She had what was once called a tavern. I told my mom that when was tripe in industrial quantities, farmers or workers in general who returned for lunch, came to buy a bowl of tripe from "Lauretta", then they sat in a row outside the shop, squatting on the floor against the wall holding the bowl and ate them so their meal accompanied by a good piece of bread baked in the municipality. This stuffed capon
he did to his large family for Christmas. And remained in the memory ... it has always been my mom and now I do. It 'a bit special, I admit, may not like. In fact I eat it at home and my sister (the mother also ate), but all others are skeptical, and, apart from a bit of meat, not the taste. On the other hand we find it extraordinary! I love him, of course, is not a dish to be repeated often, I would say that is exactly what a Christmas. When the mother did, we just ate the filling, delicious, and then she did not know how pouring out the rest of the capon in the days to follow, because the capon had to be big big to contain so much ..... returned the form filling of pate, meatballs and do not know what else! Well I this year I made the broth Francesca, who came very good, but we must clean your stuffed capon from, otherwise it will be a little sweet ... obviously!
Okay, enough, here's the recipe:
Ingredients:
a 2.5-kg free-range capon already cleaned
about 400 g of chicken gizzards (they remain clean 200)
300 g pork sausage
100 g of dark chocolate
15 dehydrated or dried plums but soft
12 Chestnut
a knob of butter (ghee)
salt
extra virgin olive oil
First engrave the chestnuts and place in oven to roast, but be careful not to burn! With patience Remove gizzards from the party a little too nervous and then duretta, then cut into very small pieces. In a large skillet, melt the butter in place and then buttateci the gizzards, brown them well and cook for 10 minutes. When finished, add the sausage without skin, breaking up and crushing it well to mix. Allow to simmer for another 10 minutes.
with salt. Meanwhile, the chestnuts are cooked: sbuciatele and cut into small pieces, so even prunes.
Unitel preparation stirring for a few minutes, then taste to see if you meet the tastes: everything must be balanced, because now there's the magic touch of chocolate! Add it to final cut in slivers and mix together: it is already very good, but then become even more flavor in the capon.
So now washed and dried well capon, if a little too much flab that comes out from the inside, toglietene a while. Then take the filling and start to throw it in your belly .... and I know, is not a beautiful, but it's worth it! Pressatelo farcene be good for both, then sewn with a needle and cotton thread large opening.
Put in a pan with only a thin layer of olive oil and salt and put it in the oven at 200 degrees for 2 hours, even two and a half. Check it every so often, and moisten with a little sauce that will not be issued for it to dry. if it seems too much, a little lower the oven halfway through cooking.
When it is cooked, serve at the table already whole or in pieces, however, after removing the ripening to be served separately. Let me know if you do ... and if you like !!!!!
PS. dedicated to all the cousins \u200b\u200bwho call Laura.
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