Cooking Foods Italian Recipes – Pig Galantina

More details are in my culinary books published by Amazon.com

Ingredients:

Pig head mid-sectioned

Capers (under vinegar, if you like add only few vinegar pickles)

Marine salt

Several spices are required:

Juniper berry

Laurel (bay leaf)

Pepper in grains

Rosemary

Garlic

Thyme

Fennel seeds

Cloves

Pour all the spices/hewrbs in the pot with cold water and a spoon of marine salt.

Wash the head under running water, burn the hair.

Use a blade to remove the hair, wash again.

Immerse the head in to the pot, cover the pot and start the fire.

Keep the fire medium high until the broth start to boil.

After this set the fire low and keep boiling, with the lid, for thirty minutes.

Usually, during this time I turn upside down the head two or three times, important is the water (broth) covers the head.

Put the head in a colander to drip the broth, let it to cool down.

Keep the broth warm but not hot, to use later on.

Discard the hard skin on the tongue.

Separate all the meat from the bones.

Discard the bones.

Put the meat in a bowl.

Cut the meat and fat in pieces.

Cut in cubes.

Chop the capers to add to the meat.

Mix well capers and meat.

Get an appropriate container, drop some of the broth (prepared previously) on the bottom.

Distribute the meat inside the container, fill it almost full.

Drop broth on the top until to cover the meat.

Put in the fridge for few hours.
Cooling down the broth becomes solid this is call “galantina”

Cut with the knife then put in the plates.

As you see the broth solidified.

Serve cold but not frozen: between 60 to 70 fahrenheit it should remains solid.

Add bread and cold sauces on the table… buon appetito.

Cooking Foods Italian Recipes – Pig Galantina

More details are in my culinary books published by Amazon.com