cookbooks

No. 90. Petto Di Castrato All'italiana (breast Of Mutton) Recipe

The history of Petto Di Castrato All'italiana, or breast of mutton in Italian style, traces back to traditional Italian culinary practices. Mutton has been part of Italian cuisine for centuries, and this recipe allows the flavors of the meat to shine through by carefully complementing it with a well-seasoned stuffing and a flavorful Italian sauce.

Fun fact: In Italian cuisine, mutton is often referred to as "castrato," which references the practice of castrating male sheep to improve the meat's quality, tenderness, and flavor. This technique was commonly employed in traditional sheep farming in Italy.

To prepare No. 90 Petto Di Castrato All'italiana, gather the following ingredients:

- Breast of mutton
- Veal
- Forcemeat (a mixture of ground meat, breadcrumbs, and seasonings)
- Eggs
- Herbs (such as parsley, thyme, and rosemary)
- Spice (such as black pepper or nutmeg)
- Parmesan cheese
- Stock (to braise the meat)
- Onions
- Italian sauce (No. 6) for serving

Now, let's dive into the recipe:

1. Start by preparing the stuffing. In a bowl, combine the veal, forcemeat, two beaten eggs, a generous amount of chopped herbs, a sprinkling of spice, and a tablespoonful of grated Parmesan cheese. Mix everything thoroughly until well combined.

2. Take the breast of mutton and carefully make an incision along one side of the breast, creating a pocket to hold the stuffing. Stuff the breast of mutton with the veal forcemeat mixture, ensuring it is evenly distributed.

3. Once the mutton is stuffed, it's time to braise it. In a large pot or braising pan, pour in enough stock to partially submerge the mutton. Add a bunch of herbs (such as thyme and rosemary) and two whole onions to the pot for added flavor.

4. Bring the stock to a gentle simmer and place the stuffed breast of mutton into the liquid. Cover the pot with a lid and let it cook slowly over low heat for about 2-3 hours, or until the mutton is tender and cooked through.

5. After the mutton is cooked, remove it from the braising liquid and allow it to rest for a few minutes before slicing. This will help the juices redistribute and ensure a tender, moist result.

6. Serve the Petto Di Castrato All'italiana with Italian sauce (No. 6) drizzled over the slices. This sauce will add a burst of flavor that complements the rich and tender mutton perfectly.

Fun fact: No. 6 Italian sauce typically refers to a classic tomato-based sauce with various seasonings such as garlic, onion, basil, and oregano. Its vibrant flavors are a staple in Italian cuisine and pair well with many dishes.

Similar recipe dishes that you may want to explore include other preparations of mutton such as roasted leg of mutton, mutton stew, or grilled mutton chops. Each brings out distinct flavors and textures that showcase the versatility of mutton in Italian cooking. Additionally, consider exploring other traditional Italian meat dishes like osso buco (braised veal shanks) or pollo alla cacciatora (hunter-style chicken) for further delicious Italian culinary experiences.

Remember, the Petto Di Castrato All'italiana recipe can be adapted and customized to personal tastes, so feel free to experiment with different herb and spice combinations or variations on the stuffing. Enjoy your cooking journey and Buon appetito!

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