Capello di Preite (Priest's Hat)

1. 1

   Lay the skin flat on the work surface.

2. 2

   In a large bowl, combine the meat and fat and spices.

3. 3

   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.

4. 4

   Bring 6 quarts of water to a boil.

5. 5

   Prick the outside of the capello lightly with the needle, taking care not to completely puncture the skin.

6. 6

   Wrap the capello in cheesecloth and boil, covered for 2 hours -- adding more water if necessary.

7. 7

   Drain, pat dry, remove from the cheesecloth and serve in thick slices.

* Per serving · 4 servings · Values may vary.

No additional tips available.