Wednesday, December 5, 2007

Warm Testa with Waxy Potatoes

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.


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4 comments:

  1. AnonymousDecember 5, 2007 at 12:14 PM

    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

    ReplyDelete
  2. MikeDecember 5, 2007 at 1:14 PM

    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.

    ReplyDelete
  3. AnonymousDecember 5, 2007 at 2:17 PM

    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

    ReplyDelete
  4. MikeDecember 5, 2007 at 4:21 PM

    Yep, we peeled the tongue.

    I just checked out your recent lamb tongue post -- that looked fantastic!

    ReplyDelete

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