Cappone Ripieno (Stuffed Capon with Pork and Parmesan)

• 120 g Tuscan country bread, preferably day-old
• 150 ml Chicken stock
• 15 g Fresh parsley
• 2 cloves Garlic
• 60 g Parmesan
• 2 Egg
• 350 g Minced pork
• 2 tsp Fine sea salt
• 1 tsp Black peppercorns
• 1 medium Capon, whole
• 2 tbsp Extra virgin olive oil
• 40 g Unsalted butter
• 250 ml Dry White Wine

1. Heat the oven to 200°C (390°F). Tear the bread into small pieces and put in a mixing bowl; warm the chicken stock and pour it over the bread, then leave for 10 minutes to soften.
2. Finely chop the parsley and crush the garlic. Finely grind the black peppercorns, then add the parsley, garlic, Parmesan, eggs, minced pork, fine sea salt and ground pepper to the soaked bread and mix until evenly combined.
3. Pat the capon dry and season the cavity lightly with a pinch of the salt mixture from the bowl. Pack the stuffing into the cavity, pressing it in firmly, then tie the legs together securely with kitchen string and tuck the wing tips underneath.
4. Set the capon breast-side up in a roasting pan and rub all over with the olive oil. Dot the butter over the breast and legs, then roast for 20 minutes to start browning.
5. Pour the dry white wine into the roasting pan and reduce the oven to 170°C (340°F). Continue roasting for 2 hours, basting every 30 minutes with the pan juices, until the skin is deep golden and the thickest part of the thigh reaches 74°C (165°F).
6. Lift the capon onto a board, cover loosely, and rest for 20 minutes. Spoon off excess fat from the roasting pan, then place the pan over a medium heat and simmer the juices for 5 to 8 minutes until slightly reduced and glossy.
7. Carve the capon and slice the stuffing. Serve with the white wine pan juices spooned over the meat and stuffing.

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