Put the capon in water that has already been boiled, salted and with the aromatic herbs and simmer so that the skin remains intact, for about an hour and a half.
Serve hot, with the back turned upwards in order to see the thread with which it has been sewn after castration, guarantee that the animal has been raised using traditional methods, and accompany with the classic green "bagnet" sauce.
The stock well-skimmed and excess fat removed can be served in a cup with croutons or used for cooking tortellini.
mix the boiled spinach, the boiled and mashed chestnuts, the Parmesan cheese and the sausage with the eggs, salt, pepper and nutmeg.
Bone a capon and stuff with the above mixture, and sew with needle and thread. Brown slightly together with the aromatic herbs and vegetables (rosemary, garlic, onion, celery and carrot). When browned, rinse down with white wine and bring to boil adding the stock. The capon stuffed with chestnuts "alla ciapula" can be served sliced with mixed salad or chopped carrots; or hot with the sieved meat juices.
Bone and roast the cappone di Morozzo, cut it a flangè and add the string beans and carrots a flangè. Season the whole with olive oil, lemon juice, salt, pepper, mustard and decorate with flaked Castelmagno.