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No. 106. Testa Di Vitello Con Salsa Napoletana (calf's Head) Recipe

No. 106. Testa Di Vitello Con Salsa Napoletana (Calf's Head with Neapolitan Sauce)

Recipe

History:
The dish Testa Di Vitello Con Salsa Napoletana, also known as calf's head with Neapolitan sauce, is a traditional Italian recipe that dates back to the 19th century. It originated in Naples, a city known for its rich culinary tradition. This dish was considered a delicacy and was often served during special occasions or festive events. Calf's head was popular in Italian cuisine due to its tender and flavorful meat, and it was often used as an ingredient in various preparations.

Fun Fact:
Calf's head was a highly sought-after ingredient in the past, primarily because every part of the head was used in cooking. From the brains to the tongue, cheeks, and ears, calf's head was a favorite among chefs for its versatility and unique taste.

Ingredients:
- 1 calf's head
- 4 ounces calf's liver, finely chopped
- 2 ounces bacon, diced
- 1 ounce suet, grated
- 3 truffles, finely chopped
- 6 almonds, blanched and chopped
- 3 olives, pitted and chopped
- 6 coriander seeds, crushed
- 6 capers, chopped
- A pinch of spice (such as nutmeg or cinnamon)
- 1 teaspoon chopped herbs (such as parsley or thyme)
- Ham or bacon bits for stewing
- Good quality stock

Instructions:

1. Start by boiling half a calf's head until tender. This process may take a few hours, but it is essential to ensure the meat is fully cooked and tender enough to be easily removed from the bone.

2. Once the calf's head is cooked, carefully remove it from the pot and allow it to cool slightly. Then, bone the head, being careful to remove any excess fat or gristle.

3. In a mortar and pestle, combine the finely chopped calf's liver, bacon, grated suet, truffles, almonds, olives, crushed coriander seeds, chopped capers, pinch of spice, and chopped herbs. Pound and mix the ingredients until well combined and the mixture forms a cohesive stuffing.

4. Lay out the boned calf's head flat on a clean surface and spread the stuffing evenly over one side. Carefully roll up the head, ensuring the stuffing remains inside, and secure with kitchen twine to hold its shape.

5. In a large stewpan, place some bits of bacon or ham at the bottom. Then, carefully place the rolled calf's head on top of the bacon or ham bits.

6. Pour enough good quality stock into the stewpan, ensuring the calf's head is partially submerged. The stock will help keep the meat moist and infuse it with flavor during the slow cooking process.

7. Cover the stewpan with a lid and place it over low heat. Allow the calf's head to simmer and stew slowly for approximately 2-3 hours, or until the meat is tender and easily pulls away from the bone.

8. Once cooked, carefully remove the calf's head from the stewpan and let it rest for a few minutes. Then, remove the twine and slice the rolled head into neat rounds.

9. Serve the Testa Di Vitello Con Salsa Napoletana with Neapolitan sauce (No.12) or tomato sauce piquante (No.10) for a burst of flavor.

Similar Recipe Dishes:

If you enjoy Testa Di Vitello Con Salsa Napoletana, you might also like these related Italian dishes:

1. Vitello Tonnato: Another Italian classic, Vitello Tonnato features thinly sliced, roasted veal served with a creamy tuna mayonnaise sauce. It is a popular dish during the summer months and is often served as an antipasto.

2. Cotoletta alla Milanese: This traditional Milanese dish consists of breaded and fried veal chops. Often compared to a schnitzel, the Cotoletta alla Milanese is crispy on the outside and tender on the inside.

3. Osso Buco: A classic Italian dish made with braised veal shanks, Osso Buco is cooked slowly until the meat is tender and falls off the bone. It is typically served with gremolata and risotto alla Milanese.

Enjoy these delicious Italian dishes and explore the rich culinary heritage of Italy!

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