Cappello del Prete Italian Speciality Dish – Priest’s Hat Cut

Cappello del Prete is a delicious, bovine dish that I have been wanting to try for quite some time. The bovine is a cross between a cow and a goat. The meat is very lean and succulent, and it is covered in a pungent brown sauce, which is not at all like any other bovine meat I’ve tasted. This dish comes in many variations, but one that is particularly delicious is the “angel” soup. I think this is named after the chef who invented it, because it is so easy to make.

Steaks are cut from the animal’s neck or throat, and they’re then prepared by rubbing in salt and other seasonings until they become tender enough to help with grilling. This process is called “charring” and the result is a juicy, tasty piece of meat with a crusty outside layer. To get that top quality cut, the knife used to cut it must be able to resist the grease and grime.

You simply mix together a little onion, garlic, some seasoning (I used fresh thyme and oregano), a bit of pepper, and about two tablespoons of olive oil. Bring everything to a boil, stirring to combine. Reduce the heat and cover the pot tightly. Leave it alone for about an hour, checking on it every couple of hours if you want to mix things up. You will be pleasantly surprised when you taste this beautiful bovine meat the first time – it is tender, moist, and delicious.

When the shoulder is cooked, leave it until it is just hot enough to touch without burning your hand. Unfold the rind and slice the meat into thick chunks. Serve with steamed vegetables or as it is, with a simple crust made from breadcrumbs. Make sure to serve it with a crust for dipping, which is basically a mixture of olive oil, flour, and lemon juice. For an extra helping of the classic Italian tomato basil dip, you can substitute drained tomatoes instead of the regular basil.

Lucy Eli

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