Warm Testa with Waxy Potatoes
This dish is from the Babbo Cookbook, and is quite easy to make (provided you have testa on hand). The potatoes give a nice textural contrast, and the "shallot pickles" and mustard seeds provide a complimentary zing.
Wednesday, December 5, 2007
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4 comments:
Your Testa looks great ... definitely better than my version.
Your pics for Coppa di Testa are great.
I had to get my pig's head from a local farmer. It was a bit creepy.
I am glad I found your website. Great stuff.
Cheers
Hi Rowdy,
I think the main difference between our testa and yours is that we added tongue.
Mario doesn't call for it, but other recipes did. It definitely changes the texture -- I would like to try it without sometime.
I'd also love to be able to get the really thin slices like in the Babbo picture. My guess is that they use a commercial meat slicer.
Did Mario freeze his terrine, then slice it thin? Maybe it was just a commercial meat slicer. I need one of those by the way.
Yea, I saw your tongue pics. I just cooked 2 of Batali's lamb tongue recipes this weekend. I bet tongue would add a new dimension. Did you take off the outer covering of the tongue?
Cheers
Matt
Yep, we peeled the tongue.
I just checked out your recent lamb tongue post -- that looked fantastic!
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