Capon for New Year's Day

Ingredients

• 1 capon of about 2 kg
• 1 large onion, chopped
• 2 garlic cloves, crushed
• 100 g of smoked pancetta, cut into strips
• 100 ml of olive oil
• 200 ml of red wine
• 300 ml of beef broth
• 100 g of dried beans, boiled
• Salt and pepper to taste
• 100 g of parsley, chopped
• 100 g of pine nuts, chopped
• 1 egg, beaten

Method

1. Prepare the capon by cutting the neck and wings, but keep the skin intact.
2. In a large pan, heat the olive oil and sauté the chopped onion for 10 minutes over medium heat.
3. Add the crushed garlic and pancetta, sauté for another 5 minutes.
4. Place the capon in the pan, pour in the red wine and beef broth.
5. Cover and cook on low heat for 2 hours, checking occasionally to ensure the capon does not dry out.
6. In a pot, cook the beans with a little water and salt.
7. Prepare the sauce by mixing the beaten egg, chopped parsley, and pine nuts.
8. Serve the warm capon with the beans and sauce.