Veal Capatan in Dough - My Own Recipe

Name: Veal Capatan in Dough - My Own Recipe
Ingredients: a calf head of 3.5 kg; an egg for greasing; diced carrot; a small onion chopped into pieces; 4 bay leaves; a teaspoon of a mixture of thyme; nutmeg; ground tarragon; a teaspoon of ground pepper; a sprig of basil; 20-30 ml oil for greasing the tray; 100 ml white wine. For the dough: 200 ml yogurt; 150 ml sparkling water; one piece of yeast the size of a walnut; 50 g butter; 5 tablespoons of oil; a pinch of salt; 1 kg flour; 250 g flour weighed separately.

Meat - Veal Capatan in Dough - My Own Recipe by Marcela F. - Recipia

Calf head in dough – a traditional, flavorful recipe full of aromas that will remind you of festive meals from your childhood. This recipe requires patience and attention to detail, but the final result is truly spectacular. I propose a step-by-step guide to prepare this delicacy, providing you with useful information about ingredients, cooking techniques, and delicious combinations. Preparation time: 30 minutes Cooking time: 8-9 hours Total time: 8-9 hours 30 minutes Number of servings: 8-10 Necessary ingredients: For the calf head: - One calf head (approximately 3.5 kg) - 1 egg (for brushing) - 1 small carrot, diced - 1 small onion, sliced - 4 bay leaves - 1 teaspoon of a mixture of thyme, nutmeg, and ground tarragon - Half a teaspoon of ground pepper - A sprig of fresh basil - 20-30 ml oil for greasing the tray - 100 ml white wine For the dough: - 200 ml yogurt - 150 ml sparkling water - 1 egg - Yeast the size of a walnut - 50 g butter - 5 tablespoons of oil - A pinch of salt - 1 kg of flour - 250 g of flour (weighed separately for adjustments) The story behind the recipe: Calf head in dough is a traditional recipe, carrying family memories and holidays. In many cultures, beef dishes have been considered delicacies, often served on special occasions. The crispy dough that envelops the tender meat manages to retain the juiciness and flavor of the dish, turning it into a culinary feast. Step by step for a perfect result: 1. Preparing the calf head: - Start by washing the calf head very well. It is essential to remove any impurities. Place the head in a bowl of cold water and add a tablespoon of vinegar. Let it sit for 10-15 minutes, then rinse it well under cold running water. 2. Boiling the calf head: - Place the calf head in a large pot, cover it with water, add the diced carrot, sliced onion, bay leaves, and spices. Add the white wine for extra flavor. Simmer everything on low heat for 30-40 minutes, turning the head halfway through to ensure even cooking. If it is not completely covered with water, turn it and boil for 15-20 minutes on each side. - After boiling, you can let the head cool in the broth or transfer it to a tray until it cools completely. Do not discard the broth – you will use it later! 3. Preparing the dough: - Once the head has cooled, brush it on all sides with oil to prevent sticking to the dough. In a bowl, mix the yeast with yogurt, sparkling water, egg, melted butter, oil, and salt. Add 1 kg of flour and knead until you obtain a homogeneous dough. - Weigh 250 g of flour separately and use it to adjust the consistency of the dough, sprinkling it gradually until it no longer sticks to your hands. Let the dough rest for a few minutes. 4. Wrapping the calf head: - On a floured surface, roll out the dough into a sheet large enough to wrap the head. Place the head in the center, add the boiled carrot and onion on top. Wrap the head in dough, pulling the edges of the dough to cover it completely. Make sure the dough is well secured with toothpicks. 5. Baking: - Place the wrapped head in a greased tray and put it in the oven on very low heat, on the bottom rack. After 15-20 minutes, when the dough has hardened, brush it with the beaten egg and pour 2-3 fingers of broth from the pot into the tray. Move the tray to the top rack and bake at the same temperature. - Every 20-25 minutes, brush again with broth and add liquid from the tray, ensuring the head does not dry out. Bake for 8-9 hours, or until the head is golden and beautifully browned. 6. Finalizing the dish: - After the baking time is up, carefully remove the head onto a clean platter, removing the dough layer. Portion with care; remove the tongue, brain, eyes, and the rest of the meat with a sharp knife. - Serve the calf head with pickles, salads, horseradish, or remoulade sauce. A delicious combination is horseradish with beetroot and pickled pears, alongside a side of sautéed vegetables in butter. Practical tips: - Use a fresh, quality calf head for the best flavor. - Ensure all ingredients are at room temperature before starting to prepare the dough. - You can experiment with different spices, such as paprika or garlic powder, to give a personal touch to your dish. Frequently asked questions: 1. Can I replace the calf head with another type of meat? - Yes, you can use pork or lamb, but the cooking time will vary depending on the type of meat. 2. What can I do with the leftover broth? - The broth is wonderful as a base for soups or sauces, full of flavors and nutrients. 3. How can I store the calf head? - You can store leftovers in the refrigerator in an airtight container for 3-4 days. It can be reheated in the oven or in a pan. This recipe for calf head in dough is not just a simple dish, but a culinary experience that will delight all your loved ones. Patience and attention to detail will make this dish a true gem on your table. Bon appétit!