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No. 91. Petto Di Castrato Alla Salsa Piccante (breast Of Mutton) Recipe

No. 91 - Petto Di Castrato Alla Salsa Piccante (Breast of Mutton)

History:
Petto Di Castrato Alla Salsa Piccante, which translates to "Breast of Mutton with Spicy Sauce" is an Italian dish that originated in the region of Lazio. In Italian cuisine, mutton is a traditional meat used in various dishes, and this recipe showcases a flavorful way to prepare it. The dish is known for its tender and juicy mutton breast fillets, combined with a tangy and spicy tomato sauce piquante or New Century sauce. This delicious combination of flavors makes Petto Di Castrato Alla Salsa Piccante a popular choice among meat lovers in Italy and beyond.

Fun Facts:
1. The term "castrato" refers to a male sheep that has been castrated at a young age, resulting in a more tender and flavorful meat. Castrated sheep are commonly used in Italian cuisine for their quality and taste.
2. Mutton, the meat derived from adult sheep, has a stronger and more pronounced flavor compared to lamb, making it an excellent choice for those who prefer richer and more robust meat dishes.
3. The addition of tomato sauce piquante or New Century sauce gives this dish a delightful tangy and spicy kick, elevating the overall flavor profile and making it a tantalizing culinary experience.

Recipe:

Ingredients:
- 1 breast of mutton, stuffed and cooked as in No. 90
- Flour, for coating
- Butter, for frying
- Tomato sauce piquante (No. 10) or New Century sauce
- Quarter pint of good stock or gravy

Instructions:

1. Start by preparing the breast of mutton as instructed in No. 90 of the recipe. Once the mutton is stuffed and cooked to perfection, allow it to cool completely.

2. Once the mutton has cooled down, proceed to cut it into fillets. The fillets should be of a suitable size for serving.

3. Now, coat each mutton fillet with flour. This will help create a crispy exterior when cooked.

4. Heat a generous amount of butter in a frying pan over medium heat. Once the butter has melted and is sizzling, carefully place the coated mutton fillets into the pan.

5. Fry the fillets until they turn golden brown on both sides, ensuring they are cooked through. This should take approximately 5-7 minutes per side, depending on the thickness of the fillets.

6. While the mutton fillets are frying, prepare the tomato sauce piquante by following the instructions in No. 10 of the recipe. Alternatively, you can use one dessert-spoonful of New Century sauce mixed with a quarter pint of good stock or gravy.

7. Once the mutton fillets are cooked to perfection, remove them from the frying pan and drain any excess oil on a paper towel.

8. To serve, arrange the fried mutton fillets on a serving platter and generously drizzle the tomato sauce piquante or New Century sauce over them.

9. Your Petto Di Castrato Alla Salsa Piccante is now ready to be enjoyed! Serve it hot alongside your favorite side dishes such as roasted potatoes, vegetables, or a fresh salad.

Similar Recipe Dishes:
If you enjoyed Petto Di Castrato Alla Salsa Piccante, you might also like the following Italian dishes that feature mutton or other flavorful meats with delicious sauces:

1. Abbacchio Alla Romana - A classic Roman dish featuring roasted lamb with garlic, rosemary, and white wine sauce.
2. Agnello Scottadito - Grilled lamb chops marinated in fragrant herbs and spices, served with a lemon and parsley sauce.
3. Costolette d'Agnello - Lamb chops pan-seared to perfection and served with a rich red wine reduction sauce.
4. Vitello Tonnato - A traditional Italian dish consisting of thinly sliced veal topped with a creamy tuna and caper sauce.

Experiment with these recipes, and you'll discover a wide range of delightful flavors and textures that will satisfy your cravings for delicious Italian meat dishes. Enjoy!

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