Gurnard baked in foil
Instructions
Season the chicken inside with a knob of butter mixed with a little chopped parsley.
Fasciatelo with the slices of bacon and tie it.
Lay on the table a sheet of aluminum foil, arrange a layer of sliced carrots and onions, sprinkle with chopped ham and mushrooms facts found in warm water and then drained and coarsely chopped.
Lay over the Capon.
Lift the flaps of the aluminum foil and carefully close forming a paperbag.
Cook in oven at 170 degrees for at least an hour and a half or two, depending on the size of the bird.
When ready, slegatelo, cut it into pieces and ricomponetelo on the serving dish.
Blend everything else until reduced to a cream.
Pour the mixture into a pan, add the Marsala wine, stir, then heat over low heat, stirring to prevent sticking on the bottom.
Adjust the salt and pepper.
Serve this sauce with chicken.
Accompanying wines: Barbera d'Asti "Superiore" DOC, Chianti Rufina DOCG, Castel Del Monte Rosso DOC.
Ingredients and dosing for 8 persons
- 1 capon
- 100 g of bacon
- 2 carrots
- 2 onions
- 1 thick slice of ham
- 150 g of dried mushrooms
- 1 glass of marsala wine
- 1 walnut butter
- Parsley
- Salt
- Pepper