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No. 107. Testa Di Vitello Alla Pompadour (calf's Head) Recipe

No. 107. Testa Di Vitello Alla Pompadour (Calf's Head)

History:
Testa Di Vitello Alla Pompadour, or Calf's Head Pompadour, is a classic Italian dish that dates back centuries. Named after Madame de Pompadour, a prominent figure in the court of King Louis XV of France, this recipe has French influences but became popular in Italy. The dish showcases the tender and flavorful meat of the calf's head and combines it with a rich stuffing and a delicious browned crust.

Fun Facts:
1. Madame de Pompadour was known for her love of the arts and cuisine, and it is believed that this dish was created in her honor.
2. Calf's head was a popular ingredient in traditional European cuisine, especially during the Renaissance period.
3. This dish was originally reserved for the upper classes due to the cost and rarity of calf's head. It was considered a delicacy.
4. The combination of ingredients in this recipe creates a unique and harmonious flavor profile, blending creamy, savory, and aromatic elements to create a truly special dish.

Now, let's proceed with the recipe:

Ingredients:
- 1 calf's head
- Calf's brains
- 1 cup cream
- 2 eggs (yolks)
- 2 truffles, finely chopped
- 1/4 teaspoon cinnamon
- 4 cups stock (preferably beef or veal)
- 2 tablespoons butter
- 1 tablespoon grated Parmesan cheese

Instructions:

1. Boil the calf's head:
- Place the calf's head in a large pot and cover it with water. Add a pinch of salt.
- Bring the water to a boil and let the calf's head boil for about 30 minutes.
- Remove the calf's head from the pot and let it cool slightly.
- Once cooled, carefully remove the bones from the calf's head, leaving the meat intact. Set aside.

2. Prepare the stuffing:
- In a bowl, combine the calf's brains, cream, egg yolks, chopped truffles, chopped ham, and a pinch of cinnamon.
- Mix the ingredients well until you have a smooth and homogeneous mixture.

3. Fill the calf's head:
- Take the boneless calf's head and stuff it with the prepared mixture, ensuring that it is evenly distributed.
- Close the cavity of the calf's head by tying it securely with kitchen twine or using toothpicks.

4. Cook the stuffed calf's head:
- In a large pot, bring the stock to a boil. Carefully place the stuffed calf's head in the pot.
- Reduce the heat to a simmer, cover the pot, and let it cook for about 2-3 hours or until the calf's head is tender.
- Once cooked, carefully remove the calf's head from the pot and set it aside.

5. Prepare the crust:
- Preheat the oven to 375°F (190°C).
- In a small bowl, mix together the butter, egg yolk, and grated Parmesan cheese.
- Spread this mixture evenly over the entire surface of the cooked calf's head, ensuring it is well coated.

6. Brown the crust:
- Place the coated calf's head in a baking dish or on a baking sheet.
- Place it in the preheated oven and allow it to brown for about 15-20 minutes, or until the crust is golden and crispy.

7. Serve hot:
- Remove the calf's head from the oven and let it cool slightly before serving.
- Carefully slice the calf's head and arrange the slices on a platter.
- Serve hot and enjoy the rich flavors of this unique dish.

Similar Recipe Dishes:
1. Testa Di Vitello in Salsa Verde: Another popular Italian dish made from calf's head. In this recipe, the calf's head is cooked, boned, and served cold with a fresh herb sauce.
2. Brawn: A traditional British dish made from pig's head, similar to Testa Di Vitello Alla Pompadour. It is typically cooked, pressed, and served cold as a terrine.
3. Boudin: A French dish that incorporates veal head meat into a sausage-like mixture. It is then cooked and often served with a variety of accompaniments.

These dishes showcase the versatility of using animal heads in creating unique and delicious culinary experiences. Whether served hot or cold, they bring together different flavors and textures to create truly memorable meals.

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