cookbooks

No. 105. Testa Di Vitello Alla Sorrentina (calf's Head) Recipe

History of Testa Di Vitello Alla Sorrentina:

Testa Di Vitello Alla Sorrentina, also known as calf's head, is a traditional Italian dish that originated in the Sorrento region of Italy. This dish can be traced back to the 18th century and has become a classic Italian delicacy over the years. The recipe for Testa Di Vitello Alla Sorrentina has been passed down through generations and is known for its rich flavors and unique combination of ingredients.

Fun Facts about Testa Di Vitello Alla Sorrentina:

1. Testa Di Vitello Alla Sorrentina is a popular dish in Italian cuisine, especially in the southern regions of Italy, where it is commonly prepared for special occasions and festive celebrations.

2. The dish is typically made with a calf's head, which is boiled and then boned before being stuffed with a flavorful mixture of veal, sweetbread, truffles, mushrooms, pistacchio nuts, eggs, herbs, and spice.

3. The stuffing for Testa Di Vitello Alla Sorrentina is what gives the dish its distinctive taste and texture. The combination of veal, sweetbread, truffles, and mushrooms creates a rich and savory filling that perfectly complements the tender calf's head.

4. To enhance the flavors of the dish, Testa Di Vitello Alla Sorrentina is braised in a flavorful stock, along with slices of bacon, ham, and a bunch of herbs. This cooking method helps to infuse the dish with a depth of flavors and ensures that the calf's head remains moist and tender.

5. Testa Di Vitello Alla Sorrentina is traditionally served with a brain sauce mixed with cream. This sauce adds a creamy and velvety texture to the dish, complementing the richness of the calf's head and the flavors of the stuffing.

Recipe for Testa Di Vitello Alla Sorrentina:

Ingredients:
- 1 calf's head
- 250g veal, minced
- 150g sweetbread, finely chopped
- 50g truffles, finely chopped
- 50g mushrooms, finely chopped
- 50g pistacchio nuts, crushed
- 2 eggs, yolks only
- Fresh herbs (such as parsley, thyme, rosemary), finely chopped
- Spice mix (such as salt, pepper, nutmeg, paprika)
- 1 liter stock (beef or vegetable)
- 100g bacon, sliced
- 100g ham, sliced
- 200ml cream

Instructions:

1. Fill a large pot with water and bring it to a boil. Add the calf's head and boil it for about 2 hours until it is tender. Remove the calf's head from the pot and let it cool halfway.

2. Once the calf's head is slightly cooled, carefully remove the bones from the head, leaving the skin intact. Set aside the skin and bones for later use.

3. In a mixing bowl, combine the minced veal, sweetbread, truffles, mushrooms, crushed pistacchio nuts, egg yolks, finely chopped herbs, and the spice mix. Mix well until all the ingredients are evenly incorporated.

4. Stuff the veal mixture into the cavity of the calf's head, ensuring that it is evenly distributed. Carefully stitch up the calf's head to seal in the stuffing.

5. In a large braising pan, add the stock, sliced bacon, ham, and the bunch of herbs. Place the stitched calf's head into the pan and cover it with a lid. Slowly braise the calf's head in the stock for about 2-3 hours, or until it is fully cooked and tender.

6. While the calf's head is braising, prepare the brain sauce. In a small saucepan, heat the cream over low heat until it begins to simmer. Remove from heat and set aside.

7. Once the calf's head is fully cooked, carefully remove it from the braising pan and transfer it to a serving platter.

8. To make the brain sauce, remove the brains from the calf's head and gently mash them in a separate bowl. Gradually add the simmered cream to the mashed brains, stirring continuously until a smooth sauce is formed.

9. Serve the Testa Di Vitello Alla Sorrentina by pouring the brain sauce over the stuffed calf's head. Garnish with fresh herbs and serve hot.

Similar Recipe Dishes:

- Osso Buco: This classic Italian dish is made with veal shanks that are braised with vegetables, herbs, and white wine until the meat becomes tender and flavorful. Osso Buco is typically served with a gremolata topping and a rich risotto.
- Vitello Tonnato: This popular Italian dish features thinly sliced, roasted veal that is served with a tangy tuna and caper sauce. It is often enjoyed as a cold antipasto or as a main course during summertime.
- Cotoletta Alla Milanese: Known as the Italian version of the classic breaded veal cutlets, Cotoletta Alla Milanese is made by coating veal chops in breadcrumbs and then frying them until crispy and golden. It is typically served with a squeeze of lemon juice and a side of fresh salad.

Note: The cooking times provided in this recipe are approximate and may vary depending on the size and thickness of the calf's head. It is important to monitor the cooking process and adjust accordingly to ensure that the dish is cooked to perfection.

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