Preparation

For the filling, put the Prosciutto Cotto and Mortadella into a mixer, together with the breadcrumbs and mix them roughly. In a bowl mix the Prosciutto Cotto and Mortadella with the mince, add the egg, a bit of the milk until you get the desired consistency, the pears cut into pieces, the chestnuts, a pinch of salt and some grated nutmeg. Oil and season the inside of the capon and fill it with the stuffing. Close it with needle and thread. Melt the butter in a saucepan and brush it on the capon. Add salt and put it in the oven at 180º/200º for around 2 hours. Baste it occasionally with vegetable stock or white wine or a mix of the two. Meanwhile, for the side dish, peel and cut the normal and purple carrots and ordinary and purple potatoes into pieces and thick slices. Parboil them, place them on a baking sheet with oil, rosemary and rock salt and cook for 15-20 minutes at 180º/200º.