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Main courses

Stuffed capon

2 hours

A classic Tuscan dish served for Christmas lunch. Find out here Paolo's recipe. 

  • 1 boned capon
  • 200 gr. of veal mince
  • 200 gr. of ground pork
  • 200 gr. ground chicken breast (preferably capon)
  • 1 slice (thick) pickled tongue
  • 1 slice (thick) ham
  • 100gr. unsalted pistachios
  • 1 slice of bread soaked in milk
  • Grated Parmigiano
  • 2-3 eggs (beaten)
  • Garlic
  • Thyme, sage and rosemary
  • The peel of 1 lemon
  • 1 glass of Vin santo
  • Extra virgin olive oil, salt, pepper 


  • Flame the capon, wash and dry inside
  • In a bowl, mix: the minced meat, parmigiano cheese, beaten eggs, bread crumbs well drained, ham and tongue cut into cubes, thyme, unsalted pistachio, lemon peel, salt and pepper
  • Add a glass of vin santo
  • Stuff the capon with the mixture and sew it with wire
  • Tie it well with a string and brown it in a pan with olive oil
  • Place it in a large baking tray with two cloves of garlic, sage and rosemary and cook at 180 degrees for about 2 hours
  • Leave to rest before carving
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