Roast Capon - {Cappone Al Forno}

Combine the bread with the milk in a bouwl and set aside.

Heat the olive oil in a saute pan and brown the veal and pork. Add the prosciutto and saute for 2 to 3 minutes. Transfer to a large bowl, add the soaked bread and all the remaining stuffing ingredients.

Preheat the oven to 350 degrees.

Wash and dry the capon inside and out. Stuff the filling loosely in the body cavity with your hands. Sew or skewer the opening closed and tie the legs together with kitchen string.

Put the capon on a rack in a roasting pan, brush all over with the olive oil, and rub coarse salt over the breast area. Press the rosemary needles over the capon. Roast for 2 1/2 hours or until a meat thermometer registers 180 degrees, and the meat is tender. Baste with the white wine while the capon is cooking.

Let the capon cool about 20 minutes before carving into pieces and serving with some of the stuffing.

This recipe yields ?? servings.

Source: “Ciao Italia at http://www.ciaoitalia.com” S(Formatted for MC7): “10-23-2003 by Joe Comiskey - Mad’s Recipe Emporium” - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 2756 Calories; 215g Fat (74.4% calories from fat); 143g Protein; 23g Carbohydrate; 8g Dietary Fiber; 718mg Cholesterol; 3388mg Sodium. Exchanges: 1 Grain(Starch); 19 1/2 Lean Meat; 0 Non-Fat Milk; 32 Fat.

NOTES : Recipe from “Ciao Italia” by Mary A. Esposito, (Morrow Cookbooks, 1991)

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0