Capozzelli di Angnelli (lamb’s head)

lamb head

Capozzelli di Angnelli   Yes, it’s a lamb’s head. The padrone would get the loin, legs and chops and the peasants had to make what was left taste good.

Ingredients:

  • 1 lamb head, split in half
  • Salt and black pepper
  • 1 tsp oregano
  • ½ lemon plus more for serving
  • 1 clove garlic, minced
  • ½ cup olive oil

Preparation:

Place room temperature halves on a platter and liberally season with salt and black pepper. Mix ½ tspn each, salt and black pepper with oregano, lemon juice, garlic and oil (save some oil to grease baking pan). Rub halves with marinade and allow to sit at room temperature for one hour.

Roast for 90 minutes in an oven pre-heated to 325o. Starting with cut side up, turn and baste with drippings every ½ hour. At the end of 90 minutes remove it from the oven and turn on the broiler.

Baste and place in broiler, eye side up, about 6 inches from flame for 2 minutes until lightly browned. When done, let it rest for about 5 minutes and serve with lemon wedges.

Summer Tomato Salad

tomato salad
Summer Tomato Salad

 

Summer Tomato Salad   Aunt Caroline would pick the basilico and tomatoes in her Staten Island kitchen garden just before she made this Summer Tomato Salad. The ice cubes were necessary because the tomatoes would still be hot from the sun.

Ingredients:

  • 4 medium tomatoes
  • Salt and black pepper to taste
  • ½ cup torn basil leaves
  • ¼ cup olive oil
  • 5 or 6 ice cubes

Preparation:

Cut narrow wedges around the core, discarding the core. Cut each wedge in half and place in a serving bowl. Season with salt and pepper. Toss and let sit for 20 minutes. Before serving add the oil, basil and ice cubes, then toss again.