Capone in galantine

January 15, 2012


  • a capon of approximately 4 kg
  • 800 gr of fatless veal thigh
  • 200 gr of salted tongue
  • 200 gr of pork belly
  • nutmeg
  • 20 pistachios
  • 30 gr of truffles
  • 1 glass of Marsala
  • a tablespoon of salt
  • 1/2 tablespoon of pepper

What to prepare

  • a tall and large casserole
  • a small knife
  • a crescent-shaped chopping knife
  • a chopping board
  • a needle
  • thread
  • a cloth
  • string


Take the bones from the capon.

Chop half of the veal, and dice the other half as the rest of the meat (salted tongue, pork belly and truffles); add nutmeg, pistachios, a glass of Marsala, salt and pepper, and make a filling for the capon, sew the capon and wrap with a white cloth tying and cooking for two hours.

Serve the slices cold, with wisps of chicken jelly.

Preparation of the capon

Pluck the feathers, take out the giblets and remove all the bones starting from the neck making small cuts to debone the meat, gradually turning it towards inside out as you proceed taking out the bones.

Naturally at the end you must turn the meat back in the original sense to be able to add the filling.