Stuffed Capon Breast With Corn And Pea Risotto Recipes

ROASTED CAPON

Steps:

• Preheat the oven to 425 degrees F.
• Place the capon, breast-side up, in a large roasting pan and pat the outside dry with paper towels. Sprinkle the cavity generously with salt and pepper. Place the lemons and thyme inside the cavity. Tie the legs together with kitchen string and tuck the wings under the body. Brush the capon with half of the melted butter, then sprinkle with 1 tablespoon salt and 1 teaspoon pepper. Place the onions around the capon, pour the rest of the melted butter over the onions and sprinkle the onions with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Place the capon in the oven and roast for 1 1/2 hours, until the juices run clear when you cut between the leg and the thigh.
• Remove the capon from the oven and cover the pan with aluminum foil. Allow the capon to rest for 20 minutes, then carve it and serve warm with the onions.

STUFFED CAPON BREAST WITH CORN AND PEA RISOTTO

Steps:

• To prepare the stuffing, process the meat from the capon legs in a food processor, fitted with a steel chopping blade, until fairly smooth. Scrape it into a bowl. Add the veal and enough cream to bind. Stir in the spinach, grated cheese and salt, pepper and nutmeg to taste.
• Preheat the oven to 375 degrees. Butter a baking dish large enough to hold the breasts.
• Remove the fillets from the breast halves and flatten them slightly. Cut a pocket in each piece. Divide the stuffing between the breasts, then sew them together with thread or secure them with toothpicks or tiny skewers. Season the outsides with salt and pepper.
• Melt the butter and oil in a heavy skillet over medium-high heat. When the butter has foamed, add the breasts and brown them on both sides. Transfer them to the baking dish and bake for 20 to 25 minutes, basting several times with the pan juices. Remove from the oven, cover loosely and let sit while finishing the risotto.
• While the capon is baking, melt three tablespoons of butter in a heavy casserole. When it has foamed, add the shallots and saute them over medium-high heat until soft. Add the rice, stir to coat with butter and cook for one minute. Pour in the wine and let it evaporate.
• Add the hot stock in ladlefuls, making sure each is absorbed before adding the next. Cook for about 20 minutes, or until al dente, stirring frequently. Add the peas and corn in the last five minutes. Before serving, stir in the remaining butter, cream, salt, pepper and grated cheese.
• While preparing the risotto, combine the chicken stock, Madeira and white wine in a saucepan. Bring the mixture to a boil over high heat and reduce it by one-third. Add the heavy cream and reduce it further, until it thickens. Whisk in the butter and season with salt and pepper.
• To serve, remove the thread (or toothpicks or skewers) and slice the capon breasts. Place the slices alongside the risotto and spoon the sauce over the capon. Serve with fresh asparagus spears.

STUFFED CAPON BREAST

Steps:

• Strip the leaves from a small bunch of parsley. Puree the chicken meat with the egg white, a pinch of salt, a dash of pepper and the parsley (put the puree through a sieve if you want it to be very smooth). Mince the truffle; mince a few chives and add them to the pureed meat.
• Transfer the filling into a pastry bag. Use a thin knife to cut into the largest side of each breast and cut from side to side to form a pocket, being careful not to cut through the meat. Insert the tip of the pastry bag into the pocket and stuff the meat, using your fingers to push the filling inside.
• Set the breasts skin side down in a pan with a drizzle of hot oil. Cook them for 10-12 minutes over moderate heat until the skin turns crisp. Then turn them and cook them for another 4-5 minutes.
• For the side dish: cut the radicchio heads into wedges, roast them briefly in a pan with a little hot oil, flavor them with 1/2 cup Marsala wine, cover the pan and leave it over low heat for about 10 minutes. Cut the stuffed breasts into slices and serve them with the radicchio and its slightly reduced Marsala sauce.

HEAVENLY HOTS

Steps:

• Mix all the ingredients except the vegetable shortening in a large bowl. With a wooden spoon, beat until smooth. This can also be done in a blender.
• Heat the griddle or skillet until it is very hot. Film with shortening. Drop small spoonfuls of batter onto the griddle, making sure that when they spread out they measure less than three inches in diameter.When a few bubbles appear on top of the pancakes, turn and cook the second side briefly. Serve with maple syrup.