Head in the crate
– Testa in cassetta
Ingredients:
- 1 pig’s head
- 1 piece of celery
- 1 clove of garlic
- 1 bunch of parsley
- 3-4 black peppercorns
- salt
- water
Preparation:
Divide the pig head into four and wash it under
running water.
Reassemble the four pieces inside a pot, filled
with water, together with 2 onions, one piece
of celery, one bunch of cut parsley, one clove
of garlic, a spoonful of salt, and 2-3 black
peppercorns.
Light the stove, and leave the pot for three
hours from the moment that the water starts
to boil.
Once cooked, the bones are easily removed
from the meat.
Cut the meat into strips and put into a tray
of at least 5cm height.
With a strainer, filter the broth which has
been left after cooking.
Pour the filtered broth into the tray with
the meat until the meat is covered.
Cover the tray with a plate of the same size.
The next day, the “testa in cassetta” is
ready, and will have a gelatin appearance.
Preserve in fridge. |
