Capello di Preite (Priest's Hat) (Mario Batali) |
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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 6 |
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Ingredients:
1 square pork skin, measuring 7 by 7 inches |
1/2 pound combined ground pork shoulder |
1/2 pound pancetta, ground through largest holes at butcher shop |
freshly ground black pepper |
cinnamon, cloves, coriander, anise, caraway |
Directions:
1. 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.
2. 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.
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