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    Grana Padano RiservaMeat

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

    Group 393Medium
    Group 3824 people

    Francesco Mazzei

    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:

     

    STEP 1

    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..

    STEP 2

    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.

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