Ingredients
Mince the meat and skin the sausage. Add the breadcrumbs soaked in stock and squeezed, the parmesan cheese, eggs and chopped onion, garlic, parsley, sage and rosemary. Season with salt, pepper and nutmeg, and mix well. Clean, torch and wash the capon thoroughly, sprinkling salt inside it and stuffing it with the mixture prepared. Stitch up the opening with kitchen thread and place the bird in a suitable roasting tray; season with salt and drizzle with a few tablespoons of oil and melted butter. Roast in the oven at 180°C for two hours, turning the capon occasionally (taking care not to pierce the skin with the prongs of the fork) and moistening it with a little white wine. When it is cooked and golden, take it out of the oven, cut it into pieces and serve it in slices, drizzled with the cooking liquid. Capon was once the star of the Christmas table, synonymous with refined food for connoisseurs with refined palates. A bird with superior quality meat, made tasty and soft by forced fattening. The main breeding centre is the town of Morozzo, where the custom of castrating cockerels without using chemical products has been maintained, leading to the creation of a Slow Food Presidium, and where a special fair is held in December.