Capon Al Cartoccio

Preparation:

Preparation: Flavor the capon internally with a knob of butter mixed with a little chopped parsley. Wrap it with the slices of lard and tie it up. Spread a sheet of aluminum paper on the table, arrange a layer of sliced carrots and onions in the center, sprinkle it with the minced ham and the mushrooms soaked in warm water and then squeezed and roughly chopped. Place the capon on top. Lift the edges of the aluminum foil and close carefully forming a packet. Bake in the oven at 170 degrees for at least an hour and a half or two depending on the size of the bird. When it is ready, untie it, cut it into pieces and put it back together on the serving plate. Blend all the rest until reduced to a cream. Pour the mixture into a saucepan, add the Marsala, mix, heat over low heat, stirring to prevent it from sticking to the bottom. Adjust the salt and pepper. Serve this sauce with the capon. Accompanying wines: Barbera D'Asti "Superiore" DOC, Chianti Rufina DOCG, Castel Del Monte Rosso DOC.