White capon stuffed with porcini mushrooms with ‘carbonara’ potato pie, blueberry air
x4
Ingredients for 4 people
For the white stuffed capon:
800g of capon breast
200g of Porcini mushroom sauce Sugosi® “I Grandi Classici”
20 of fresh spinach leaves
Salt, white pepper to taste
Possibly pasteurized egg white to taste
For the ‘carbonara’ potato pie:
4 medium-sized potatoes
100g of Carbonara sauce Sugosi® “I Grandi Classici”
100g of fresh cream
1 egg
Salt to taste
For the blueberry air:
200g of blueberry juice
Egg white or soy lecithin to taste
Procedure
Blend about one third of the capon flesh with salt, white pepper and a little egg white.
Mix with Sugosi® Porcini mushroom sauce.
From the remaining breast cut four slices, in each slice insert the meat with mushrooms in the center and wrap it up.
Cook in meat stock with suitable cling film protection or roast the meat rolls in the oven after tying them with string.
Dip the spinach leaves in boiling salted water for a few seconds. Cool with ice.
Dry with paper and wrap the capon breast in the leaves.
Thinly slice the potatoes after cleaning them.
Place the slices in buttered molds and cover with a mixture of fresh cream, Sugosi® Carbonara Sauce and egg.
Place in the oven and bake in a bain-marie.
Pour the blueberry juice into a bowl, add the egg white or lecithin and whisk until frothy.
Serve the capon breast hot and sliced, place the pie dish on the side and finish with the blueberry air. Accompany with any roast sauce.
SUGGESTIONS:
Sugosi® Porcini Mushroom Sauce and Sugosi® Carbonara Sauce are a valid support in this recipe, allowing you to save time and raw materials and giving an excellent flavour to the preparation.
