질문하기
Calf's head prepared with vinaigrette is a nose-to-tail italian delicacy. This high protein mediterranean dish is a carnivore tradition that honors the whole animal in Italian family cooking.
Thoroughly rinse the calf's head and place it in a large pot with the celery, onion, and carrot. Fill with enough cold water to cover the meat.
Bring to a gentle boil over medium-high heat, skimming foam as it rises, then reduce to a low simmer. Add salt and black peppercorns; cover and cook for 2.5–3 hours, checking occasionally to maintain a gentle simmer.
When the meat is tender and easily pierced with a fork, carefully remove it from the pot and let it cool on a cutting board to room temperature to preserve moisture and avoid overcooking.
Slice the cooled calf's head into bite-sized pieces, ensuring consistency for both texture and presentation.
In a mixing bowl, combine sliced meat with white wine vinegar, olive oil, and chopped parsley. Toss gently to coat, taste, and adjust seasoning with extra salt or vinegar if desired. Serve at room temperature as a classic Italian antipasto.
