The semi-sweetness of a Franciacorta Rosé glass beautifully enhances the tenderness of a Brescia-style stuffed capon, complemented by caramelised carrots and a touch of parsley chlorophyll.
Ingredients (Serves 4)
- 1 capon
- 200g bread
- 100g Grana Padano cheese
- 150ml capon broth
- 150g butter
- 2 cloves of garlic
- Salt to taste
- Oil to taste
- Thyme to taste
- Rosemary to taste
- 1 bunch of parsley
- 2 onions
- 5 carrots
Preparation For the capon:
- Bone the capon and separate the breast from the legs.
- To make the capon broth toast the capon bones in a casserole dish.
- Add the onions and carrots and boil for approximately 2 hours.
For the stuffing:
- Make the stuffing by combining the breadcrumbs with the capon broth into a dough.
- Adding the grated cheese.
- Melt the butter with the thyme, garlic and rosemary and fry until it is hazelnut coloured.
- Pour the butter into the dough, adding salt and pepper.
- Butterfly the boned capon breast and place the stuffing in the middle.
- Roll it up and then cook at a low temperature at 75°C for an hour.
For the parsley chlorophyll:
- Make the parsley chlorophyll by removing the parsley leaves, boiling them for 1 minute in salted water and draining them immediately in water and ice before blending with enough water to form a sauce-like consistency.
For the caramelised carrot purée:
- Slice up the carrots finely and put them in a pan with butter.
- Cook for around 30 minutes on a high heat
- Mix constantly until they are caramelised.
- Season and blend them, adding enough water to make a smooth purée.
Now, offer yourself a moment of pure indulgence with this tender dish, perfectly paired with a glass of Rosé Franciacorta.