Galantine capon

• Difficulty: medium
• Time: 4 hours
• Servings: 6 people
• Calories: 379 / serving

For the Befana lunch, prepare this refined galantine capon, a gourmet idea for cooking these birds. Capon in galantine basically means a boned and stuffed capon, which is then boiled, cooled and served cut into slices. We prepared this dish following the recipe of Artusi, but this time we tried to make it a little lighter, but we must say that the classic version is better; then for reasons of economy we have eliminated the truffles, and since it is very difficult to find we have replaced the corned tongue with ham.

Ingrediants

• 1 boneless capon
• 350 gr of veal pulp
• 350 gr of pork pulp
• 150 gr of ham cut into a single slice
• 100 gr of sliced ​​lard
• a handful of pistachios
• 1 egg
• vegetables for the broth (celery, carrot and onion, a bay leaf)
• Salt and Pepper To Taste

Preparation

1. 1. Here is our capon boned by the poultry farmer

1. 1. Eliminate the residual feathers of the capon, then burn the remaining fluff, then scrape it, wash it with boiling water and dry it. We then eliminated all visible fat, but perhaps it was better not to be so zealous

1. 1. Salt and pepper the inside of the capon and set it aside

1. 1. Remove any nerves and skin from the veal, then cut strips the width of a little finger

1. 1. Set the clippings aside

1. 1. Proceed in the same way with the pork

1. 1. Salt the strips of meat and set them aside

1. 1. Also cut the ham into strips similar in size to those of the meat, add the trimmings to those of the meat

1. 1. Cut the lard into small pieces

1. 1. Also cut the scraps of meat and ham into small pieces

1. 1. Combine all the scraps, lard, egg and a little salt and pepper in the jar of a mixer or food processor

1. 1. Blend everything for a long time until the mixture is homogeneous and smooth. Season with salt and pepper. This is the filling of the capon

1. 1. Shell the pistachios, put them to soak in warm water to remove the dark skin that covers them. Arrange the capon, the strips of meat and ham, and the filling on the work surface

1. 1. Fill the capon with the strips of meat and ham, the pistachios and the filling, trying not to leave empty, and placing the strips lengthwise

1. 1. Here is the stuffed capon

1. 1. Sew the openings of the capon with rather thick white thread (a sewing needle and sewing thread are fine)

1. 1. Here is the well-sewn capon, don’t worry you don’t need to be a good seamstress for this task (but if you are the type of stitch to use is the so-called sorghum)

1. 1. Tie the stuffed capon to keep it in shape, using kitchen twine

1. 1. At this point, take a cloth or a piece of cotton cloth, wash it with boiling water to remove the scents of the detergent or fabric softener, place it on the work surface and put the capon on it.

1. 1. Wrap the capon tightly with the cloth, and tie it again

1. 1. Fill a large pot with water, add the vegetables for the broth, some peppercorns and salt and then put the capon in cold. Put on the fire and bring to a boil

1. 1. Cook the stuffed capon on a light boil for 2 and a half hours

1. 1. Remove the capon from the pot and place it on a plate

1. 1. Smash it

1. 1. Remove the ties and place it on a plate

1. 1. Let it cool after putting weights on it to make it flat (one night is enough to make it cool and firm to perfection)

1. 1. Slice the capon galantine and serve

1. Galantine capon is excellent accompanied by Cremona mustard Or you can prepare a good jelly with the cooking broth and reduce it into cubes or “granita” and use it to garnish the capon on a serving dish
2. Artusi uses less veal and pork and adds whole lard, but to lighten up we have eliminated it, we have also omitted the chicken breast because it is too dry

This is recipe no. 366 “CAPPONE IN GALANTINA” from Artusi’s book Science in the kitchen and the art of eating well. PHOTO BY GIeGI