Capozzelli Di Angnelli Italian Lambs Head Recipes

This is one of the great culinary secrets of "Lost Italian Recipes" below I have provided a gift of one of the recipes in my latest Cook Books going into print soon. My father first introduced "Capozell" as he used to call it from a little Italian restaurant in N.J. before he himself entered the restaurant business. I used to love to go to this place because at 11 yrs old I loved eating the Linguine with white clam sauce they made, that took me years to later master as a Chef myself. To look at the lamb's head on a platter seems more reminiscent of a scene from a Godfather movie. However, after my father put a little of the face meat on a fork and told my to try it... squinting I reluctantly opened my mouth... as my mouth closed... I immediately tasted garlic, rock salt, oregano and slight hint of black pepper. The meat was the single most tender piece of meat I had ever tasted! Being so enthused and much less reluctant, I was willing to be more adventurous when he offered a fork of the brain. Again, the garlic, butter, olive oil, rock salt, oregano and black pepper flavored meat melted in my mouth. After that, it was nothing short of a rugby scrum trying to get at the rest of it. Subsequent visits to this restaurant I ordered my own. A key secret to this recipe is that the head must come fresh from the butcher....never frozen...NEVER! Serve with a side of pasta or polenta topped with butter. AMAZING!!! Never judge a book by its cover, or lamb's head by its looks.

Provided by Chef Dom DMaestro

Categories     Lamb/Sheep

Time 2h45m

Yield 2 Lambs head halves, 1-2 serving(s)

Number Of Ingredients 8

• Ingredients

Nutrition Facts : Calories 1520.3, Fat 164.2, SaturatedFat 68.3, Cholesterol 244, Sodium 1531.8, Carbohydrate 6.2, Fiber 1.1, Sugar 0.6, Protein 1.9