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Capuzzella recipe

  • j
  • JPT25 Jan 27, 2010 01:29 PM
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I am the recent beneficiary of a gift of three frozen lamb's heads from a friend who herself received the capi from an older Italian woman who had them intending to make capuzzelle but either not finding the time or the audience to do so. I would love to attempt a traditional recipe for Capuzzelle but have not been able to find one online precise enough or recent enough (most are just vague recollections of the author's Sunday dinners at his or her grandmother's house) to be of much use. Does anyone have a family recipe or any idea how to do these lambs justice? Thanks for your input!

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  1. I just did a Google search for "lambs head recipe" and came up with a number of them, all pretty similar. The only part I disagree with is to remove the eyes and the tongue, cook the tongue separately and then return it to it's mouth. Cook the entire head.

    2 Replies
    1. re: JohnAM

      Thanks for the tip!

      1. re: JohnAM

        http://www.gourmet.com/magazine/2000s...
        look at this little story, looks like the "pros" cleave the skull to open it and expose the brains, them do something with bread crumbs...the author says the smell was mouth watering...wish we could find a market in Tampa that sells brains