Which recipes is the priest’s hat used for? – Italian Cuisine

Which recipes is the priest's hat used for?

The priest’s hat it is a cut of meat widely used in traditional Italian cuisine: you will surely have already heard of it or have even already used it for some succulent preparation.

Which part of the bovine is the priest’s hat?

The part of the bovine that is identified with this name is the shoulder. It is considered a noble cut of beef, versatile and very easy to use in the kitchen. It is also called underpalette. The meat of this cut has a light vein of connective tissue which melts during cooking and gives the meat a particular softness.

Why is the priest’s hat called that?

In fact the name refers precisely to its shape. The priest’s hat in fact has a triangular shape, which it is reminiscent of the tricorn, a characteristic headdress used by priests.

Not to be confused with the sausage of the same name typical of the lower Parma area, ancestor of zampone and cotechino, the priest’s hat is known throughout Italy by different names. The exact same cut of veal, veal or beef, can be found in Milan as shoulder fesonin Bari, Naples and Turin as simple shoulderin central Italy like shoulder meat. Going south, in Reggio Calabria you could find it with the name of shoulder rindwhile in Sicily it is widespread as paliciata And shoulder coverage in Catania, shoulder pad in Messina or shoulder plane in Palermo.

What to cook with the priest’s hat: all the recipes

The priest’s hat is a lean cut of meat, characterized by a layer of connective tissue that runs through it and which, melting during cooking, makes it tasty and soft.

Its characteristics make it particularly suitable for long cooking, like all those on a slow heat or at a low temperature. The priest’s hat is therefore the best choice for preparing second courses such as roasts, braised, stews, stews And boiled. However, it is also a valid cut for other dishes, for example scallops.

Below you will find all our recipes that include the priest’s hat, from the most classic meat second courses to new ideas to experiment with.

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