No. 108. Testa Di Vitello Alla Sanseverino (calf's Head) Recipe

History of Testa Di Vitello Alla Sanseverino Recipe:

Testa Di Vitello Alla Sanseverino, also known as calf's head, is a traditional Italian dish with a long and rich history. It originated in the region of Sanseverino, located in the southern part of Italy. This dish has been enjoyed for centuries and is considered a true delicacy in Italian cuisine.

Calf's head was a popular ingredient in Italian cooking during the Renaissance period. It was often used in various dishes to showcase the culinary skills of Italian chefs. Testa Di Vitello Alla Sanseverino was particularly favored by nobles and aristocrats due to its extravagant and luxurious nature.

Fun Facts about Testa Di Vitello Alla Sanseverino:

1. Testa Di Vitello Alla Sanseverino is a unique dish that requires careful preparation and craftsmanship. It showcases the artistry of Italian chefs in creating delicious and visually stunning dishes.

2. The combination of flavors in this recipe is a true feast for the senses. The mix of tender calf's head, rich sweetbread, flavorful herbs, and savory bacon creates a symphony of taste that is sure to delight any gourmet.

3. The use of Malmsey or Muscat wine in the braising liquid gives Testa Di Vitello Alla Sanseverino a rich and aromatic flavor. These wine varieties add depth to the dish and complement the other ingredients beautifully.

4. The addition of garlic to the recipe may seem unusual to some, but it serves to enhance the overall taste of the dish. The garlic is removed after ten minutes of cooking to prevent it from overpowering the other flavors.

Recipe for Testa Di Vitello Alla Sanseverino:

Ingredients:
- 1 calf's head
- 1/2 pound of sweetbread
- 1 fowl's liver
- 2 anchovies
- 1 teaspoonful of chopped herbs (such as parsley, thyme, and rosemary)
- A few chopped capers
- Calf's brains (optional)
- 1 clove of garlic
- Bacon and ham, chopped into small pieces
- 1/2 tumbler of Malmsey or Muscat wine
- 1/2 cup of very good white stock
- Salt and pepper to taste

Instructions:

1. Begin by boiling the calf's head to cook it thoroughly. Once cooked, carefully bone half of the calf's head, ensuring to remove any excess fat or gristle. Set the boned calf's head aside.

2. In a mixing bowl, combine the sweetbread and fowl's liver, both cooked and finely chopped. Add in the chopped herbs, capers, and the calf's brains if desired. Mix all the ingredients together until well combined.

3. Take the boned calf's head and spread the stuffing mixture evenly over the surface. Roll the head up tightly and stitch it together using kitchen twine to secure the stuffing inside.

4. In a large, oven-proof pot, place the rolled calf's head. Add in the chopped bacon and ham pieces, along with the clove of garlic that has been cut into two. Pour in the Malmsey or Muscat wine and the white stock, ensuring that the liquid covers the head at least halfway.

5. Season the liquid with salt and pepper to taste. Cover the pot with a tight-fitting lid or aluminum foil.

6. Preheat your oven to 325°F (165°C). Place the pot with the calf's head and its braising liquid in the oven. Cook the head gently for approximately four hours, or until it becomes tender and easily pulls apart.

7. Once cooked, remove the pot from the oven and carefully transfer the rolled calf's head onto a serving platter. Remove the twine and discard it.

8. Using a slotted spoon, skim off any excess fat from the surface of the braising liquid. Pour the remaining liquid into a saucepan and simmer over low heat until it thickens slightly.

9. Serve the Testa Di Vitello Alla Sanseverino with its own sauce poured over the top. The dish pairs well with hearty sides such as roasted potatoes or steamed vegetables.

Similar Recipe Dishes:

- Bollito Misto: This Italian dish features a variety of boiled meats, including calf's head, along with vegetables and flavorful broth. It is a traditional dish often served during festive occasions.

- Vitello Tonnato: Another classic Italian dish, Vitello Tonnato combines thinly sliced veal with a tuna-based sauce. It is a cold dish that is typically served as an antipasto or appetizer.

- Cervella di Vitello alla Veneziana: This Venetian dish highlights calf's brain, cooked in a flavorful sauce consisting of onions, white wine, and butter. It is a delicate and sophisticated dish commonly found in the northeastern region of Italy.

- Testina di Vitello con Salsa Verde: A popular dish in Lombardy, Testina di Vitello con Salsa Verde features calf's head simmered until tender, then served with a tangy and herbaceous green sauce. It is a delicious and refreshing dish that is enjoyed throughout the region.

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