Posting in a hurry this morning as Alfonso and I head out to our first appointment of the day from our hotel in Parma. Tonight we’ll be sleeping in Montalcino and then on to Verona for the Amarone debut event.
But I just had to share this image of a punta di vitello al forno, a classic dish served to us last night by my friend Alessandro Ceci who hosted us at his home.
It’s a veal breast that has been stuffed with a filling similar to that used to stuff anolini, the classic filled pasta served in Parma in stock (akin to Bologna’s tortellini or Reggio Emilia’s cappelletti).
The ingredients for the stuffing are exactly the same although the prosciutto is omitted.
Alessandro’s mother explained to me that she stuffs a capon’s stomach with the mixture of bread and cheese and then cooks it in the beef and capon stock that she will use to serve her anolini.
“The stuffing gives some of its flavor to the stock,” she explained, “and the stock gives some of its flavor to the stuffing.”
Punta di vitello al forno, where have you been all my life?
What an incredible dish!
Mandatory pairing: Lambrusco.
That’s all I have time for today. Stay tuned… And thank you again, Ceci family, for an extraordinary dinner and super fun evening. What a great way to begin our trip!