Oven roasted capon, stuffed with anellini pasta, peas, Grana Padano Riserva, sausage and truffle

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Oven roasted capon, stuffed with anellini pasta, peas, Grana Padano Riserva, sausage and truffle

Details

. Difficulty: Medium . Serves: 4 people . Anniversary: Christmas

Ingredients

1 whole corn-fed chicken
150g anellini pasta (or you can use tubettini or bucatini)
100g frozen peas
100g fresh sausage, crumbled 
50g black winter truffle (or you can use dried porcini mushrooms)
100ml chicken stock
100g mozzarella cheese, diced
120g Grana Padano Riserva
5g chives, chopped
5g parsley, chopped
1 banana shallot 
20ml Extra Virgin olive oil
Salt and black pepper

Preparation

Preheat the oven to 180°C fan.
In a frying pan sweat the chopped shallot with the olive oil until soft
Add the crumbled sausage and fry until it’s crispy
Add the peas and pour in the chicken stock. Cook for about 5 minutes.
Meanwhile, bring a pot of salted water to the boil. Cook the anellini for 3/4 the time suggested on the packet as the anellini will continue to cook in the sauce and then inside the chicken. Drain the anellini and mix it into the sauce.
Remove from heat and add the chopped chives, parsley and the black truffle. Add the grated Grana Padano Riserva and diced mozzarella
Season with freshly ground black pepper and salt, if needed. Set aside to cool.
Season the chicken with salt and black pepper. Stuff the chicken with the anellini. Secure with rosemary sprigs or toothpicks. Tie the legs and wings with butchers’ twine and place it on a baking tray. 
Roast in the oven for 30-40 minutes then increase the temperature to 200°C and cook for another 10-15 minutes
Leave it to rest for about 5 minutes then slice and serve.
Francesco Mazzei

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