INGREDIENTS

INSTRUCTIONS

Bone the capon, leaving drumsticks and wing bones in. Season with salt and
pepper and let rest in refrigerator.
In a 12- to 14-inch sauté pan, heat 3 tablespoons olive oil until smoking.
Over medium heat, add onion, garlic, and ginger and cook until softened and
golden brown, about 4 to 5 minutes. Add veal, sausage, apricots and almonds
and cook until meat is cooked through, about 10 to 12 minutes. Place in
bowl and allow to cool.
Trim and quarter artichokes. Sauté 6 minutes in remaining olive oil with
sesame seeds.
Preheat oven to 350 degrees.
Drain juices from the veal mixture and add artichokes, bread crumbs,
sherry, oregano and eggs. Place stuffing into chest, wing and thigh
cavities. Roll up, assemble to resemble a chicken, and tie together. Place
on a roasting rack in a roasting pan and bake 1 hour and 20 minutes, or
until internal temperature reaches 155 degrees. Remove and allow to rest 15
minutes. Carve into 1-inch thick slices and serve.
Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK -
(Show # ME-1B14)
Per serving: 460 Calories (kcal); 33g Total Fat; (65% calories from fat);
10g Protein; 30g Carbohydrate; 94mg Cholesterol; 151mg Sodium Food
Exchanges: 1 Grain(Starch); 1 Lean Meat; 1 Vegetable; 1/2 Fruit; 6 Fat; 0
Other Carbohydrates
Recipe by: Mario Batali
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