No. 109. Testa Di Vitello In Frittata (calf's Head) Recipe

Recipe: No. 109 Testa Di Vitello In Frittata (calf's Head)

History and Fun Facts:
Testa Di Vitello In Frittata, also known as calf's head frittata, is a traditional Italian dish that has been enjoyed for centuries. This dish originated in the regions of Italy where calf meat is highly valued and utilized in various preparations. It is a testament to the Italian approach of making the most out of every part of an animal, ensuring nothing goes to waste.

Calf's head, known for its tender and flavorful meat, is the star ingredient of this recipe. The head is first boiled in a savory stock until it becomes tender and easy to work with. Then, it is sliced and coated in a mixture of eggs, grated Parmesan, pepper, and chopped ham, creating a flavorful and rich frittata-like dish. The slices are then fried in butter to create a golden and crispy exterior.

The dish is typically garnished with fried parsley and fried croutons, adding a delightful crunch and freshness. It is served alongside a sauce made of Bechamel, a classic French white sauce, and New Century sauce, adding a tangy and savory element to complement the flavors of the calf's head.

This unique recipe showcases the creativity and resourcefulness of Italian cuisine, transforming humble ingredients into a delicious and impressive dish. It highlights the importance of using every part of an animal and the skill of Italian cooks in creating innovative and scrumptious meals.

Let's dive into the details of how to prepare this delightful dish!

Ingredients:
- 1 calf's head
- 6 eggs
- 1/2 cup grated Parmesan cheese
- 1/4 cup diced ham
- 1/2 teaspoon black pepper
- 2 tablespoons butter
- Fried parsley, for garnish
- Fried croutons, for garnish
- For the sauce:
- 1/4 pint Bechamel sauce (No. 3)
- 1 tablespoon New Century sauce

Instructions:
1. Begin by boiling the calf's head in a large pot of flavorful stock until it becomes tender. This process may take a few hours, so be patient and allow the flavors to infuse.

2. Once the calf's head is cooked, remove it from the stock and let it cool slightly. Cut the head into slices, ensuring each slice is of even thickness for even frying.

3. In a mixing bowl, beat the eggs until well combined. Add grated Parmesan, diced ham, and black pepper. Mix well to create a flavorful mixture.

4. Heat a large skillet over medium heat and add butter. Allow the butter to melt and coat the skillet evenly.

5. Take each slice of calf's head and dip it into the egg mixture, ensuring it is well coated on both sides. Place the coated slice in the skillet and repeat with the remaining slices. Cook until the frittata is golden brown on both sides.

6. As the slices cook, prepare the garnishes. Fry parsley in a separate skillet until crisp and set aside. Prepare fried croutons using cubes of bread fried until golden and crispy.

7. In a small saucepan, heat Bechamel sauce (No. 3) and New Century sauce together. Stir well until heated through.

8. Once the frittata slices are cooked, remove them from the skillet and drain on paper towels to remove excess grease.

9. To serve, place a few frittata slices on each plate. Drizzle the Bechamel and New Century sauce mixture over the slices. Garnish with fried parsley and fried croutons for added texture and flavor.

10. Testa Di Vitello In Frittata is best enjoyed immediately while still warm and crispy. Serve as a special main course, showcasing the unique flavors of calf's head and the skillful combination of ingredients.

Similar Recipe Dishes:
If you enjoy Testa Di Vitello In Frittata, you might also appreciate these similar dishes from around the world:

1. Calf's Head Cheese (Germany): In this German classic, the calf's head is simmered with herbs and spices until tender. The meat is then removed from the head, finely chopped, and mixed with onions, garlic, and seasonings. The mixture is set in a mold and chilled until it becomes a firm, savory, and gelatinous meatloaf-like dish.

2. Khash (Armenia): Khash is a traditional Armenian and Middle Eastern dish made from boiling cow's or sheep's feet, head, and other offal. The resulting broth is typically served hot with garlic, vinegar, and dried mint. It is a unique and richly flavored dish often enjoyed during colder months.

3. Pig's Head Terrine (France): This French delicacy consists of pig's head meat, including the cheeks, snout, and ears, cooked slowly until tender. The meat is then mixed with herbs, spices, and sometimes additional ingredients such as pistachios, then set in a terrine mold to chill. It is served cold and sliced, often enjoyed as part of a charcuterie platter.

These dishes highlight the versatility and creativity of utilizing different animal parts, resulting in unique and flavorful recipes. Exploring these culinary traditions allows you to broaden your palate and appreciate the ingenuity of cooks across the globe.

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