Let them eat Porchetta Di Testa
Offalgood.com is the website and blog of Chris Consentino, Executive Chef at San Francisco's Incanto, where he documents the handling and cooking techniques of offal. For example, Porchetta di Testa:
Let them eat cake, what the hell did marie antoinette know, they cut off her head. My thought is let them eat pigs head in as many ways as possible. Just recently I was trying to put some new cooked meats on the antipasto platter and came up with this one.
Its royal name is: Porchetta Di Testa - Translation a pigs head that is boned out then marinated for 2 days with rosemary and garlic rolled and tied then braised for 14 hours in a sous vide bag at 200 degrees to keep it all together.
Keep reading for Chris' description of the preparation with photos.
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2 Comments:
I had " Testa en Cassetta" (sp?) or "Head in a Box" at the Moon Over Pond Farm in the Berkshires. All the pig head meat is boiled off, liquid drained away, add carrots and maybe onion?, encase in large intestine and press in a box for 2 weeks. It was interesting to say the least.....
Seriouspoorcook at 9:45AM on 12/26/06
I had Chris's Porchetta Di Testa at his Head to tail dinner at the Astor Center this week. Amazing stuff!
JMForester at 8:47AM on 03/08/08