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- Capon stuffed with tortellini and fried pasta
Easy
120min
4 People
Capon stuffed with tortellini and fried pasta
Here is the original recipe for capon stuffed with tortellini. Try it now!
Ingredients
4 People
1 AIA capon
100 g of AIA Paesana Verzino sausage
Ground pork
Ground veal
Grated Parmesan
50 g of raw ham
50 g of mortadella
100 g of Parmigiano Reggiano
Breadcrumbs
Rosemary
Garlic
Salt
Pepper
Nutmeg
Egg pasta (like fresh lasagna)
Extra virgin olive oil
Red peppers
Peas
Walnuts
Milk
Lemon
Mint
Butter
Description
Christmas is just around the corner and what better than to get in the kitchen to cook delicious and Christmas-flavored dishes for your guests? We want to propose a really tasty recipe: the capon stuffed with tortellini, fried pasta and Christmas sauces! It is a slightly revisited traditional recipe. The capon is stuffed with the classic tortellini filling, while the fresh egg pasta is fried, so that all the flavors of the Italian Christmas tradition are present in the dish: a tasty single dish to serve on the occasion of the Christmas holidays! If you have invited friends for lunch or dinner, surprise them with this really delicious dish that will be the tasty protagonist of the Christmas holidays!
Here is the very original recipe for the capon stuffed with tortellini, fried pasta and Christmas sauces!
Procedure
1
In a bowl combine 100 g of ground pork, 100 g of ground veal, 100 g of AIA Paesana Verzino sausage crumbled, 50 g of chopped raw ham, 50 g of chopped mortadella, 100 g of grated Parmigiano Reggiano and half a tablespoon of breadcrumbs. Adjust the salt and pepper and add a sprinkle of nutmeg. Mix all the ingredients well. Stuff the capon with the tortellini filling, tie or skewer the side of the neck from which you inserted the filling and transfer the capon to a baking dish with a drizzle of extra virgin olive oil, some garlic cloves and some sprigs of rosemary.
2
Brush the capon with melted butter and bake at 200°C for 10 minutes then at 180°C for 2 hours. In the meantime, cut the sheet of egg pasta and fry it in boiling oil. When it is crispy, drain the pasta on a sheet of kitchen paper and prepare the pepper mayonnaise. Wash the peppers, remove seeds and internal filaments and roughly chop them. Put the peppers in the mixer, add half a clove of garlic, salt, pepper, the juice of half a lemon and blend everything, adding the oil in a thin stream as for a normal mayonnaise.
3
Shell the walnuts and put them in the mixer, add the milk, the grated Parmesan and a drizzle of oil. Blend until you get a cream. Put the boiled peas in the mixer glass, add a leaf of mint, salt, pepper and the oil. Blend until you get a cream.
4
Take the stuffed capon out of the oven and serve it with the fried pasta and the three sauces.
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