Priest's Hat - {Capello Di Preite} Recipe - Cooking Index
Priest's Hat - {Capello Di Preite} Recipe - Cooking Index
| 1 | Pork skin, measuring 7" by 7" | |
| 1/2 lb | 227g / 8oz | Combined ground pork shoulder |
| 1/2 lb | 227g / 8oz | Pancetta - ground through large |
| Holes at butcher shop | ||
| Freshly-ground black pepper - to taste | ||
| 1 | Cinnamon - (scant) | |
| 1 | Cloves - (scant) | |
| 1 | Coriander - (scant) | |
| 1 | Anise - (scant) | |
| 1 | Caraway - (scant) |
Lay the skin flat on the work surface. In a large bowl, combine the meat and fat and spices. Place the mixture in the center of the square and, using a trussing needle and butcher's twine or sausage casing that has been twisted into a thread, fold the square and sew it to resemble a 3-cornered priest's hat, making sure that all the filling is well-encased within the skin.
Bring 6 quarts of water to a boil. Prick the outside of the capello lightly with the needle, taking care not to completely puncture the skin. Wrap the capello in cheesecloth and boil, covered for 2 hours -- adding more water if necessary. Drain, pat dry, remove from the cheesecloth and serve in thick slices.
This recipe yields 6 servings.
Source:
MOLTO MARIO with Mario Batali - (Show # MB-2B21) - from the TV FOOD NETWORK
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