4 People
1 AIA Imperial Bust
400 g of almonds
4 sprigs of rosemary
100 ml of white wine
Honey to taste
2 cloves of garlic
Extra virgin olive oil
Salt and pepper


A Christmas recipe different from the usual that will allow you to make a great impression on your guests, without the risk of making a mistake.

The baked capon with almond crust is the right mix of flavors between sweet and bitter, perfect to serve with golden and crispy oven-roasted potatoes. 

Children will be captivated, but adults will also appreciate the crunchiness of the almonds and the softness and sweetness of the capon meat. 



To prepare the baked capon with almond crust first of all fill the imperial bust with the aromas, insert the rosemary with the unpeeled garlic cloves. 


Put the capon in a baking dish, with a drizzle of oil, salt, pepper. Sprinkle the capon with the wine and bake it for an hour at 180°C, turning it from time to time and sprinkling it with the bottom wine. 


After an hour of cooking, brush the capon with honey and distribute the roughly broken almonds: continue cooking for another hour until a nice golden crust has formed. Serve the baked capon in almond crust nice and hot!

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